---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Meringue Madeleines
 Categories: Cookies
      Yield: 12 Cookies
 
      3    Egg whites
      1 pn Salt
    1/3 c  Sugar
    1/2 ts Vanilla extract
    3/4 c  Cake flour; sifted
    1/2 c  Sweet butter; melted
 
  Place the oven rack on the lowest rung. Preheat the oven to 400°F.
  Butter and lightly flour a dozen large madeleine shells or muffin
  tins. In a large, grease-free mixing bowl (not one of copper this
  time) beat the egg whites with the pinch of salt at a slow steady
  speed. When they begin to stiffen, gradually add the sugar. Beat in
  the vanilla extract. Continue to beat for a few minutes, until the
  meringue will form soft peaks. With a rubber spatula fold in the
  flour, in six additions. Fold in the melted butter quickly, but
  only about 1 ts at a time.

  Use a large spoon to fill the prepared madeleine shells. This
  batter must be used at once or the butter will separate. Bake the
  madeleines at 400°F for about 15 minutes, until they are browned
  and the tops spring back when touched lightly. Remove the tray of
  shells from the oven. Turn the madeleines onto a wire rack, or
  directly onto a serving platter or into a basket. They should fall
  right from the tins (use a knife to loosen them if necessary) and
  are best eaten right away while they are warm from the oven.

  Recipe by The Meringue Cookbook
 
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