(1 stick) plus 2 T unsalted butter, melted and cooled
4 gross
eggs
1/4 Teelöffel
salt
2/3 Tasse
sugar
1 Teelöffel
vanilla extract
1 Tasse
(scant) finely sifted all purpose flour
1
Lemon, for zest
Confectioners' sugar, for sprinkling
die Zubereitung:
1. Heat oven to 350'. Brush Madeleine molds with 2 T butter. (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 7 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. Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di & Gary
