CHEF’S CORNER: Madeleines

MADELEINES

Serves 12

2 eggs

3/4 tsp. vanilla extract

1/8 tsp. salt

1/3 cup granulated sugar

1/2 cup all-purpose flour

1 Tbsp. Lemon zest

1/4 cup butter

1/3 cup granulated sugar, for garnish

Method:

Preheat oven to 375°F. Butter and flour 12 three-inch madeleinemolds.

Melt butter and set aside.

In a small mixing bowl, beat eggs, vanilla and salt at high speeduntil mixture is thick and pale and ribbons form in the bowl whenbeaters are lifted. This will take five to 10 minutes.

Sift the flour into the egg mixture, one third at a time; gentlyfold in each addition. Add the lemon zest and pour the meltedbutter around the edge of the bowl. Quickly fold the melted butterinto the batter.

Spoon batter into molds and bake 14 to 17 minutes. After baking,turn out of molds and sprinkle with granulated sugar.