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Madeleines
serves 6
ingredients
175g/6oz butter, melted and cooled
100g/4oz plain flour
2 eggs
175g/6oz caster sugar
1 teaspoon finely grated orange zest
2 tablespoons icing sugar, to dust
• Preheat the oven to 180°C/350°F/Gas mark 4. Lightly grease 12 holes
in a madeleine tin. Dust the tin with flour, and shake off any excess.
• Combine the eggs and sugar in a heatproof bowl. Put the bowl over a
pan of simmering water, and beat the mixture with a whisk or an electric
beater until thick and pale yellow. Remove the bowl from the heat, and
continue to beat the mixture until it has cooled slightly and increased
in volume.
• Sift the flour three times onto baking parchment. Add the flour, butter
and orange zest to the egg mixture, and fold in quickly and lightly with
a metal spoon until just combined. Spoon the mixture carefully into the
madeleine holes.
• Bake for 10–12 minutes until lightly golden. Carefully remove from the
tin and place on a wire rack until cold. Dust with icing sugar before
serving. Madeleines are best eaten on the day of baking.
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