Friday, August 15, 2008


4 eggs

2 cups sugar

2 cups flour

1 1/2 cups butter, melted
Vanilla extract or lemond rind

Preheat the oven to 50 degrees.
Butter and flour the madeleine molds and place in the freezer.

Place the eggs and sugar in a kitchenaide mixing bowl and place over simmering water and stir until creamy and lukewarm. Remove from the heat and put into the mixer and beat until cold.
Add the flour gradually, mixing with a wooden spoon, then the butter and the flavoring.
Get the molds and fill them 2/3 full.
Bake until done - I will record this time later.
You want the madeleines to puff up in the middle.
Place on a rack to cool.

Yields 24 to 30 small Madeleines.

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