Title: Meringue Madeleines
Categories: Cookies
Yield: 12 Cookies
3 Egg whites
1 pn Salt
1/3 c Sugar
1/2 ts Vanilla extract
3/4 c Cake flour; sifted
1/2 c Sweet butter; melted
Place the oven rack on the lowest rung. Preheat the oven to 400°F.
Butter and lightly flour a dozen large madeleine shells or muffin
tins. In a large, grease-free mixing bowl (not one of copper this
time) beat the egg whites with the pinch of salt at a slow steady
speed. When they begin to stiffen, gradually add the sugar. Beat in
the vanilla extract. Continue to beat for a few minutes, until the
meringue will form soft peaks. With a rubber spatula fold in the
flour, in six additions. Fold in the melted butter quickly, but
only about 1 ts at a time.
Use a large spoon to fill the prepared madeleine shells. This
batter must be used at once or the butter will separate. Bake the
madeleines at 400°F for about 15 minutes, until they are browned
and the tops spring back when touched lightly. Remove the tray of
shells from the oven. Turn the madeleines onto a wire rack, or
directly onto a serving platter or into a basket. They should fall
right from the tins (use a knife to loosen them if necessary) and
are best eaten right away while they are warm from the oven.
