Madeleines

The cake and biscuit book · Douglas, Elizabeth · 1903
Source
The cake and biscuit book
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (5)
Instructions (5)
  1. Melt the butter and pour it into a basin.
  2. Add to it gradually, beating all the time, the flour and sugar.
  3. Beat the yolks and whites separately.
  4. Add the yolks first, then the flavouring, and, lastly, the whites.
  5. Butter a number of little tin shapes, fill them and bake in a moderate oven.
Original Text
Madeleines ¹⁄₂ lb. butter 14 ozs. flour 1 lb. powdered sugar 6 eggs 1 dessert-spoon orange flower water Melt the butter and pour it into a basin. Add to it gradually, beating all the time, the flour and sugar. Beat the yolks and whites separately.[Pg 105] Add the yolks first, then the flavouring, and, lastly, the whites. Butter a number of little tin shapes, fill them and bake in a moderate oven.
Notes
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