 | MadeleinesYield: Approx. 2 dozen cookies Jason Whaley, The Perfect Purée of Napa Valley |
| • | 1/2 tbsp. of The Perfect Purée Orange Zest, thawed |
| • | 2 large eggs |
| • | 2/3 cup sugar |
| • | 1 tsp. vanilla extract |
| • | 1 pinch of salt |
| • | 1 cup all-purpose flour |
| • | 10 tbsp. butter, melted, then cooled |
| Method: | |
| 1. | Melt butter with Orange Zest and allow to cool to about room temperature. |
| 2. | Using a mixer, beat eggs and sugar together until a pale ribbon forms in about 5 to 8 minutes on high speed. |
| 3. | Return mixer to lowest speed and gradually add flour about a tablespoon at a time, then add a pinch of salt. |
| 4. | While still on lowest speed, pour butter & Orange Zest mix slowly into the mixture, then add vanilla extract. Mix just until blended, try not to over-work the batter. |
| 5. | Chill batter in the fridge for the minimum of one hour (batter can also be made one day in advance, if desired). |
| 6. | Preheat oven to 375 degrees Fahrenheit. |
| 7. | Butter and flour Madeleine pan (non-stick cooking spray also works). |
| 8. | Spoon about 1 tablespoon batter into each mold. Bake until puffed and brown, which is about 10 to 12 min. Cool for 5 minutes then gently remove from pan. Repeat until all batter is used. Makes about 2 dozen cookies, depending on the size of your pan. |