Photo by VikiThis is a french cookie/cake usually for tea/coffee time companion. Baked in special molds shaped like seashells, madeleine is best enjoyed freshly baked. However, stored in an airtight container, it will stay moist up to 10 days. This is a fail-proof recipe. Enjoy :)
Makes 60 pieces
Ingredients:
4 eggs
1 2/3 cup sugar
1 3/4 cup sifted cake flour
1 1/3 cup melted butter
1 tsp vanilla paste
2 tbsp lemon juice
rind from 1 lemon
Directions:
Preheat oven to 375F. Grease and sprinkle with flour several madeleine molds.
On top of a double-boiler, whisk continuosly eggs and sugar until luke warm. Remove from heat, beat with an electric mixer until cooled and tripled in volume.
Add lemon juice, lemon rind, and vanilla, stir slowly. Add sifted cake flour and melted butter alternately; fold in evenly after each addition.
Fill each mold just 3/4 full. Bake in the preheated oven for 10 minutes or until golden brown. Remove from oven, let stand in the mold for 5 minutes before trasfering onto a wire rack.
Bahan:
4 butir telur
1 2/3 cup gula pasir
1 3/4 cup tepung terigu khusus kue (cake flour)
1 1/3 cup mentega cair
kulit lemon dari 1 butir lemon, dan sedikit air perasan lemon.
1 sdt vanilla cair
Cara memasak:
-Oles cetakan dengan mentega dan taburi sedikit tepung.
-Panaskan oven 375F (200 C).
-Campur telur dan gula, masak sambil terus di kocok di atas double-boiler hingga suam2 kuku.
-Angkat dari api, kocok dengan mixer hingga dingin dan mengembang.
-Masukan kulit lemon, air lemon, dan vanilla, aduk sebentar.
-Masukan tepung dan mentega cair bergantian, aduk hingga rata.
-Isi masing2 cetakan hingga 3/4 penuh.
-Panggang di oven kira-kira 10 menit atau sampai kuning kecoklatan.
-Angkat dan hidangkan.
