Madeleines

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Madeleines

 

Recipe By :Mireille Johnston - Mireille Johnston's Complete French Cookery

Course

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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90 grams unsalted butter -- diced

3 eggs -- separated

90 grams castor sugar

90 grams plain flour

scant teaspoon baking powder

pinch salt

1 large lemon -- grated rind

1 1/2 tablespoons lemon juice

icing sugar -- to dust

 

 

Heat the butter in a small pan until it turns brown. Remove from the heat and

cool slightly. Whisk the egg yolks and sugar together until pale yellow and

thick, then slowly stir in the melted butter. Whisk the egg whites until stiff

but not dry. Using a large metal spoon, fold the egg whites, spoonful by

spoonful, into the yolk mixture, alternating with spoonfuls of flour and the

baking powder and salt. Finally, gently fold in the lemon rind and juice.

Place the mixture in the fridge for about 30 minutes.

Meanwhile, preheat the oven to 220C. Butter and flour the madeleine moulds

thoroughly. Spoon the cake mixture into the moulds so they are two thirds full,

then bake for about 7 minutes until the mixture is risen and domed. Reduce the

oven temperature to 190C and bake for a further 7 minutes or so until pale

golden brown on top and slightly darker around the edges.

Run the tip of a knife around the edge of each madeleine and unmould on to a

wire rack. Dust with icing sugar and serve warm with oranges and whipped cream.

 

Source:

" BBC Good Food - November 1992 "

Yield:

" 20 cakes "

 

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Per serving: 859 Calories (kcal); 86g Total Fat; (87% calories from fat); 18g

Protein; 10g Carbohydrate; 758mg Cholesterol; 178mg Sodium

Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 16

Fat; 0 Other Carbohydrates

 

Serving Ideas : Sliced oranges, marinated in orange liqueur and a little lemon

juice and whipped cream, flavoured with diced crystallised ginger.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0