Madeleins

INGREDIENTS:

1/2 c (1 stick) plus 2 T unsalted
-butter, melted and cooled
4 lg Eggs
1/4 ts Salt
2/3 c Sugar
1 ts Vanilla extract
1 c (scant) finely sifted all-
-purpose flour
1 Lemon, for zest
Confectioners' sugar, for
-sprinkling

1. Heat oven to 350'. Brush Madeleine molds with 2 T butter. (Or use vegetable spray or nonstick molds.) 2. Beat eggs at low speed, gradually adding salt and sugar. Increase speed as batter becomes light and fluffy. After about 7 minutes, reduce speed to low and add vanilla. Turn off mixer. Fold in flour in batches to prevent lumps: Add a batch and turn mixer on for 2 seconds, then off. Repeat until flour is used up. 3. Add 1/2 C melted butter to batter using same on-off technique. Do not overbeat. Incorporate stray flecks of flour with a rubber spatula. Scrape 1 t lemon zest into batter. 4. Spoon batter into each mold, about three-quarters full. Bake 10 minutes, or until madeleines are firm in center. Immediately turn out onto wire rack and let cool to room temperature. Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di & Gary