Madeleines
Serves: 6
Gideon Batz
1 January 1970
Based on User reviews:
47
Spice
56
Sweetness
53
Sourness
43
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
2 large
Egg1 cup
Sugar1 tbsp
Orange (grated rind)1 tbsp
Orange Juice1 cup
All-Purpose Flour4.5 tbsps
Clarified Butter (recipe follows)Directions:
1
Preheat oven to 375 degrees
2
Heavily butter madeleine mold including outer edges and chill
3
In bowl of electric mixer beat eggs with sugar for 6 to 8 minutes or until mixture falls in a ribbon when beater is lifted
4
Stir in grated orange rind and orange juice
5
Sift flour over mixture, one-fourth at a time and fold in lightly with a rubber spatula
6
Add butter in a stream, folding it in and making sure that no butter remains at the bottom of the bowl
7
Spoon batter into prepared madeleine mold, filling each indentation two-thirds full and arrange mold on baking sheet
8
Bake in lower third of oven for 10 minutes or until golden brown at the edges
9
Turn them out onto a rack and let cool to warm
10
; In a heavy saucepan melt the butter over low heat
11
Remove the pan from the heat, let the butter stand for 3 minutes, and skim the froth
12
Strain the butter through a sieve lined with a double thickness of rinsed and squeezed cheesecloth into a bowl, leaving the milky solids in the bottom of the pan
13
When clarified, butter loses about one fourth of its volume
14
Pour the clarified butter into a jar or crock and store it, covered, in the refrigerator
15
Yield: about 3/4 cup