Lemon Verbena Madeleine
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Lemon Verbena Madeleine
  Lemon  
Last updated 6/12/2012 1:00:17 AM. Recipe ID 23389. Report a problem with this recipe.
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      Title: Lemon verbena madeleine
 Categories: Live
      Yield: 4 Servings
 
      2 c  Unsifted cake flour
      1 ts Baking powder
    1/2 ts Salt
      1 c  Unsalted butter, room
           Temperature
  1 2/3 c  Granulated sugar
      5 lg Eggs
  1 1/2 ts Vanilla extract
           Lemon verbena syrup (recipe
           Follows)
 
  Preheat oven to 325 degrees F. with rack positioned in the center of
  the oven. In a bowl, sift together flour, baking powder, salt, and
  set aside. In a mixing bowl with an electric mixer fitted with a
  paddle (if available), beat butter until soft and fluffy. Gradually
  add sugar and beat until very light and creamy. Add the eggs, one at
  a time, beating well after each addition. Beat in the vanilla.
  Gradually stir in the flour mixture and blend well. Turn the batter
  into Madeleine pans that have been spread with a generous amount of
  softened butter and dusted with flour. Use a spatula to scrape the
  batter into the pans and level off completely. Clean the edges of the
  pan with a paper towel. Bake in oven for about 10 to 15 minutes or
  until cake has risen and is golden on top, and a tester inserted in
  the center comes out clean. Then slide a knife around the sides to
  loosen. Tip out onto rack right side up. Use a thin skewer to prick a
  hole in the top of each cake. Pour 1 teaspoon of the warm syrup over
  each madeleine and allow it to cool. Place madeleines in an air-tight
  container.
  
  Yield: 3 1/2 dozen
  




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Recipe ID 23389 (Apr 03, 2005)

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