Meringue Madeleines
Yield
12 madeleinesPrep
20 minCook
15 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
egg whites
|
*
|
| 1 | pinch |
salt
|
*
|
| ⅓ | cup |
sugar
|
|
| ½ | teaspoon |
vanilla extract
|
|
| ¾ | cup |
cake flour
sifted |
|
| ½ | cup |
butter, unsalted
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
egg whites
|
*
|
| 1 | pinch |
salt
|
*
|
| 79 | ml |
sugar
|
|
| 2.5 | ml |
vanilla extract
|
|
| 177 | ml |
cake flour
sifted |
|
| 118 | ml |
butter, unsalted
melted |
|
Directions
Place the oven rack on the lowest rung.
Preheat the oven to 400℉ (200℃).
Butter and lightly flour a dozen large madeleine shells (or muffin tins).
In a large, grease-free mixing bowl (not one of copper this time) beat the egg whites with the pinch of salt at a slow steady speed.
When they begin to stiffen, gradually add the sugar.
Beat in the vanilla extract.
Continue to beat for a few minutes, until the meringue will form soft peaks.
With a rubber spatula fold in the flour, in six additions.
Fold in the melted butter quickly, but only about a teaspoon at a time.
Use a large spoon to fill the prepaed madeleine shells.
(This batter must be used at once or the butter will separate.) Bake the madeleines at 400℉ (200℃) for about 15 minutes, until they are browned and the tops spring back when touched lightly.
Remove the tray of shells from the oven.
Turn the madeleines onto a wire rack, or directly onto a serving platter or into a basket.
They should fall right from the tins (use a knife to loosen them if necessary) and are best eaten right away while they are warm from oven.
