 | Lime Zest MadeleinesThe Perfect Purée |
| Ingredients: | |||
| • | 2 tsp. The Perfect Purée of Napa Valley Lime Zest, thawed | ||
| • | 1/2 cup unsalted butter | ||
| • | 2 large eggs, room temperature | ||
| • | 1/2 cup granulated sugar | ||
| • | 1 tsp. pure vanilla extract | ||
| • | 1 cup sifted all-purpose flour | ||
| • | 1/2 tsp. baking powder | ||
| • | 1/8 tsp. salt | ||
| Method: | |||
| 1. | Melt the butter and set aside to slightly cool. | ||
| 2. | Using a handheld or stand mixer fitted with a whisk attachment, beat the eggs and sugar together on high speed for at least 8 minutes. The mixture will be thick, pale, and form ribbons when you lift the beaters. Beat in the Lime Zest and vanilla extract until combined. | ||
| 3. | Whisk the flour, baking powder, and salt together in a small bowl. Using a spatula, gently fold into egg mixture. | ||
| 4. | Stir 1/4 cup of the batter into the melted butter. It will take a minute to fully incorporate. Then stir it all into the rest of the batter. The batter will be thick, silky, and shiny. | ||
| 5. | Cover the batter and chill in the refrigerator for 30-60 minutes. | ||
| 6. | During the last few minutes of chilling, preheat the oven to 350°F. | ||
| 7. | Grease the madeleine pan. | ||
| 8. | Place 1 tbsp. of batter into each scallop. | ||
| 9. | Bake for 10-12 minutes. | ||