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Cuisinart
DLC-5 7-Cup Capacity Food...
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MADELEINES
Makes: 36
1 cup sugar
3 eggs
grated zest of 1 lemon
1 teaspoon lemon juice
2 cups all purpose
flour
2 teaspoons baking powder
1 teaspoon vanilla extract
5 ounces
unsalted butter, softened
1/3 cup milk
for the madeleine molds:
softened butter and flour
Preheat oven to
375 degrees.
Brush the Madeleine molds with the softened butter. Dust with
flour, then invert the mold to remove any excess of flour.
In the bowl of
an electric mixer, combine the sugar and eggs and beat with a whisk until
creamy. Add the zest, baking powder, and vanilla and whisk until blended.
Beat in the softened butter and then the milk. Set the mixture aside for 10
minutes. Spoon the batter into the molds, filling each mold to the rim.
Bake the madeleines for 12 to 15 minutes. Unmold onto a cake rack and let
cool.
Madeleines can be stored up to a week in an airtight
container.
