![]() Divide the batter into 24 lumps of a generous tablespoon each, and drop them into the Madeleine cups. Preheat the oven to 375 F, and set the racks in upper and lower middle levels.If you want a big hump in the middle which is so characteristic about Madeleines, allow the batter to rest for one hour at room temperature or couple of hours in the refrigerator. Allow the batter to rest for 10 more minutes. Add this mixture to the resting batter and stir well.Mix the butter with the last of the eggs along with salt, lemon rind and juice and vanilla. Stir the rest of the butter over ice until cool but liquid.Paint the Madeleine cups with the butter-flour mixture. ![]()
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