France

Madeleines

2 eggs
1 c. sugar
1 c. flour, sifted
6 oz. unsalted butter, softened
1 t clear vanilla extract
Confectioner's sugar

Preheat oven to 350 degrees F. Grease and lightly flour Madeleine pans.

In top of a double boiler over hot water, beat eggs and sugar together to warm mixture. This should take about 2 minutes. Then set top of double boiler over cold water. Continue beating egg mixture for 5 more minutes, or until light and fluffy.

Remove bowl from water and gently fold in flour until just combined. Stir in butter and vanilla extract. Place one tablespoon of batter into each Madeleine tin. Bake for 12-15 minutes, or until lightly golden. Cool for one minute, then remove from pans carefully. Sprinkle with confectioner's sugar just before serving.

 

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France

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• Menu Guide
• Bastille Day (July 14)

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  • Le Bernardin Cookbook by Maguy Le Coze and Eric Ripert
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  • Simple French Desserts by Jill O'Connor
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• from Kate's Global Kitchen:
  • Foie Gras in France

• A French Menu
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  • Piperade
  • Potato Bake (Gratin Dauphinois)
  • Cheese Puffs (Gougeres)
  • Southern Chicken with Olives (Poulet Nicoise)
  • Peas (Petits Pois)
  • Baked Tomatoes (Tomates a la Provencale)
  • Egg and Bacon Tart (Quiche Lorraine)
  • Baked Sole in White Wine Sauce (Sole Bretonne)
  • Veal Chops with Apple Brandy Sauce (Cotes de Veau au Calvados)
  • Beef Stew (Pot au Feu)
  • Caramel Custard (Creme Caramel)
  • Chocolate Mousse
  • Madeleines

 

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This page modified January 2007

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