Madeleines of Commercy

For about 15 madeleines

  • 120 gr. flour
  • 120 gr. butter
  • 20 gr. butter for molds
  • 120 gr. powdered sugar
  • 2 eggs
  • A few drops of essence of lemon or bitter almond extract (optional)
  • Molds madeleines

 

25 mn
9 à 10 mn. env. 180°C.(th.6)/400-425°F

 


 

 

  1. Put egg whites in a bowl and the egg yolks in a soup plate. Beat up the yolks and whites of snow closes. Then in a small saucepan melt butter over low heat, without letting it brown.
     
  2. Flour and powdered sugar, whites of eggs in snow. Work them gently with a wooden spoon, mixing from bottom to top. Add gradually always delicately the egg yolks and melted butter. Lemon or bitter almonds (optional).
     
  3. Preheat oven to 180 ° C. (th.6).
     
  4. Gently melt the remaining butter in a small saucepan, and remove the impuretées who rise to the surface. Grease the mold with the butter with a brush. Divide the dough in the mold cavities without overflow. Bake for 9 to 10 minutes. approx. Serve warm with tea time.