Saturday, December 11, 2010


Use a Double Boiler to blend eggs and sugar for 5 minutes on high.
The mixture should be frothy and double in size.
Beat in Vanilla and lemon zest.
Transfer to ice water to cool.
Add butter and stir. Then add flour mixture.
FOLD, do not mix.
Cool in refrigerator for 30 minutes minimum.
Lightly flour Madeline pans. I do not use butter.

Bittersweet Chocolate Madeleines - Melt 4 ounces bittersweet or semi-sweet chocolate (in pieces) in top of double boiler (stainless steel bowl over a saucepan) until melted.  Let cool slightly.  Follow the above recipe but add the melted chocolate to the batter after adding the melted butter.  Proceed with recipe. 

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