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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 25 |
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Little French cakes, well worth buying Madeline pans for. I always double the recipe as they are soooo good. Whisking over a double boiler sounded strange to me, but after tasting them.... I follow the recipe as written every time. Ingredients:
2 eggs (room temp ) |
1 cup flour |
1 cup sugar |
1 1/2 teaspoons rum (not extract ) |
1 teaspoon lemon extract |
3/4 cup butter, melted |
confectioners' sugar (optional) |
Directions:
1. Preheat oven at 425.
2. Butter and flour madeline pan.
3. In a double boiler over low heat, whisk eggs and sugar till creamy and sugar has disolved ( about 5 minutes ).
4. Remove from heat and continue to whisk till luke warm, add rum and lemon extract.
5. Add melted butter and flour alternately, mix till creamy and thoroughly combined.
6. Fill madeline pans 3/4 full.
7. Bake large style pan for 8-10 minutes or 6-8 mins for small style pan.
8. Cool for 5-10 mins and remove with a butter knife.
9. Sift confectioners sugar over cooled cakes.
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