Title: Lemon Madeleines
Categories: Dessert, French
Yield: 24 Servings
3 Eggs; room temperature
2/3 c Sugar
1 1/2 c Flour; sifted
9 tb Butter
2 tb Lemon juice
1 ts Lemon peel; grated
Madeleines are baked in small shell-shaped tins, available in
specialty food stores.
Beat eggs and sugar until pale yellow and frothy. Stir in flour with
wooden spoon.
Melt butter over low heat and stir into flour mixture. Add lemon
juice and lemon peel and mix well. Use spoon to fill buttered
madeleine pans 3/4 full of batter.
Bake madeleines at 350°F until set, about 25 minutes. Remove from
oven and cool to lukewarm before removing them from pans. Place
madeleines on wire rack to dry and cool completely. They will keep
several days in airtight container.
