Madeleines

3/4 C butter
2 eggs
1 C sugar
1 C sifted cake flour
1 T Grand Marnier
1 t vanilla

Preheat oven to 450. Melt the butter in a saucepan, and then allow it to cool. Meanwhile, heat the eggs and sugar in a double boiler until lukewarm, stirring constantly. Remove the mixture from the heat and beat until it is thick and creamy, incorporating as much air as possible. When cool, sift the flour and add it gradually. Next add the cool, melted butter, Grand Marnier, and vanilla. Spoon into a scalloped madeleine tin, and bake for about 15 minutes until golden brown. Makes about 15 cookies.

Adapted from Joy of Cooking by Irma Rombauer. The ideal catalyst for Proustian moments...

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