me, 2.0: jose nazario
beauty and the street
madeleines are sme of beth's favorites, and of the several recipes i
have for them, this one from Cookies (irresistible biscuits, brownies and bars) is
probably the best. it's the most delicate and not as hard to make as you may
think. buy yourself a madeleine pan if you're going to make them, they
are about $13 at williams-sonoma and well worth it. the distinctive shape
reminds you this is a cookie of distinction.
- 1 1/4 cups all purpose flour
- 1 tsp baking powder
- 2 eggs
- 3/4 cup powdered sugar
- grated rind from one lemon or orange
- 1 tbsp lemon or orange juice
- 6 tbsp unsalted butter, melted and cooled, plus more for greasing
preheat the over to 375°F. generously butter a 12 cup madeleine pan.
sift together the flour and baking powder.
using an electric mixer, beat the eggs and powdered sugar together for 5-7
minutes, ot until the mixture forms a ribbon when the beaters are lifted out.
this is a key to the fluffy, biscuit-like texture of the madeleine. gently
fold in the lemon or orange juice and rind.
beginning with the flour mixture, alternately fold in the flour and the
butter in four batches. allow th emixture to stand for 10 minutes, then
carefully spoon into the greased madeleine pan.
bake for 12-15 minutes or until the edges start to beocme golden brown.
gently lift out of the pan, turn out onto a wire rack and dust with
confectioner's sugar. serve immediately.
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