MADELINES

Madeleines - Martha Stewart Living

Scalloped shell-shaped madeleine pans are essential for this recipe from "Entertaining," by Martha Stewart. You can use confectioners' sugar to dust the cookies after baking, if desired.

Category: Desserts

Ingredients

1/2 cup (1-stick) Unsalted butter melted & cooled (plus 2 tbsp for brushing molds)

4 large Eggs

1/4 teaspoon Salt

2/3 cup Granulated sugar

1 teaspoon Vanilla extract

1 cup (scant) All purpose flour finely sifted (plus extra for dusting molds)

1 Lemon for zest

Directions

1. Heat oven to 375 degrres F. Brush Madeleine molds with 2 T butter and dust lightly with flour. (Or use vegetable spray or nonstick molds.) 2. Beat eggs at low speed, gradually adding salt and sugar. Increase speed as batter becomes light and fluffy. After about 8 minutes, reduce speed to low and add vanilla. Turn off mixer. Fold in flour in batches to prevent lumps: Add a batch and turn mixer on for 2 seconds, then off. Repeat until flour is used up. 3. Add 1/2 C melted butter to batter using same on-off technique. Do not overbeat. Incorporate stray flecks of flour with a rubber spatula. Scrape 1 t lemon zest into batter. 4. Spoon batter into each mold, about three-quarters full. Bake 10 minutes, or until madeleines are firm in center. Immediately turn out onto wire rack and let cool to room temperature.