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Madeleines From The Joy of Cooking
Sep. 22nd, 2006 10:22 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ann1962Melt and allow to cool to lukewarm 3/4 cup clarified butter.
Heat until lukewarm in the top of a double boiler over - not in - boiling water:
2 eggs
1 cup sugar
Stir constantly. Remove from heat and beat until thick but light and creamy. When cool, sift and add gradually:
1 cup sifted cake flour.
Add the melted butter and:
1 tablespoon rum or brandy
1 teaspoon vanilla or 1 teaspoon grated lemon rind.
Bake in shell forms about 8 minutes; muffins about 15 minutes, until a delicate brown. Cool on a rack, shell side up.
[This method is not unlike pâte à choux which are incredibly easy to make.]
ETA after first batch: They took at least 15 minutes in my pan. They taste fine, albeit, pretty sweet. The shell design doesn't show at all as the layer touching the pan stuck, so when they came out, it was just like cut cake. I think the next batch will go in a muffin tin with liners.
Heat until lukewarm in the top of a double boiler over - not in - boiling water:
2 eggs
1 cup sugar
Stir constantly. Remove from heat and beat until thick but light and creamy. When cool, sift and add gradually:
1 cup sifted cake flour.
Add the melted butter and:
1 tablespoon rum or brandy
1 teaspoon vanilla or 1 teaspoon grated lemon rind.
Bake in shell forms about 8 minutes; muffins about 15 minutes, until a delicate brown. Cool on a rack, shell side up.
[This method is not unlike pâte à choux which are incredibly easy to make.]
ETA after first batch: They took at least 15 minutes in my pan. They taste fine, albeit, pretty sweet. The shell design doesn't show at all as the layer touching the pan stuck, so when they came out, it was just like cut cake. I think the next batch will go in a muffin tin with liners.
