Madeleines

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 5 Eggs
  • ¼ Cupfuls of Powdered White Sugar
  • 2 Cupfuls of Sifted Flour
  • ½ Pound of Butter, Washed and Drained
  • ½ Teaspoonful of Vanilla
  • The Grated Rind of a Lemon

Method

Keat the butter and sugar to a cream, and add the yolks of the eggs, the lemon rind and the Vanilla, and beat till very, very light. Then add the flour, beating constantly, and the whites of the eggs, beaten to a stiff froth. Turn into buttered tins, and bake in a quick oven till a delicate brown. Serve cold. These are delicious supper cakes.