Meringue Madeleines

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.