MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CHOCOLATE MADELEINES
 Categories: Cookies, Personal
      Yield: 24 servings
 
      2    Eggs
    1/2 c  Sugar
      1 ts Grated lemon rind; OR
      2 ts Grated orange rind
      1 ts Vanilla extract
    1/4 ts Salt
    2/3 c  All-purpose flour
    1/3 c  Unsweetened cocoa
      8 tb Butter; melted
           -cooled slightly, plus
      4 tb Butter; softened
 
  PREHEAT OVEN TO 400F. Smear 1/2 teaspoon softened butter over the
  inside of each madeleine form. Be sure to completely cover with
  butter--don't leave spots. Combine the eggs, sugar and lemon or
  orange rind in a large mixing bowl, and stir them together. Set in a
  pan of simmering water and stir until the egg mixture is very warm to
  your finger. Remove from the heat and beat with a mixer at high speed
  until fluffy, pale yellow, and tripled in volume, about 3 minutes.
  Add the vanilla and salt. Dump the flour and cocoa into a sifter or
  strainer. Sift once, return to sifter or strainer and sprinkle half
  of it over the egg mixture, and fold it in. Pour in 8 tablespoons of
  butter and sprinkle on the remaining flour, and fold gently just
  until the batter is mixed. Spoon a generous tablespoon of batter into
  each prepared mold; do not spread it evenly; it will level itself in
  the oven. Bake for about 10 minutes, until the edges of the cakes are
  golden and they lift easily from the molds. (If you have only 1 pan,
  and can bake only 12 at a time, let the mold cool, wipe it out,
  grease with butter, then refill with batter and bake again.) Remove
  from the oven, slipping the tines of a table fork under each cookie
  to free it, and transfer the madeleines to a rack to cool. Serve
  within a few hours, or wrap airtight and freeze. Serve plain, or
  sprinkle the ribbed side with confectioners' sugar.
  
  MARION CUNNINGHAM
  
  PRODIGY GUEST CHEFS COOKBOOK
 
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