Emeril's Orange Madelines

Recipe Ingredients

4		Eggs (large)
3/4 cup	148g / 5.2oz	Sugar
1/4 teaspoon	1.3ml	Pure vanilla extract
1 teaspoon	5ml	Unsalted butter - at room temperature
1/4 lb	113g / 4oz	Unsalted butter - (1 stick) - melted, and
		Slightly cooled
2 teaspoons	10ml	All-purpose flour - plus
1 cup	62g / 2.2oz	Bleached all-purpose flour
1 teaspoon	5ml	Baking powder
1 tablespoon	15ml	Finely-minced orange zest
1/4 lb	113g / 4oz	Semi-sweet chocolate - melted

Recipe Instructions

Preheat the oven to 350 degrees. Grease and flour 24 madeline molds using the teaspoon of the butter and the 2 teaspoons of the flour.

In a large mixing bowl, combine the eggs, sugar and vanilla. With an electric mixer set on high speed, cream the mixture until pale and fluffy, about 10 minutes.

In a small mixing bowl, combine the flour and baking powder. Add the zest and half of the flour mixture and beat on medium speed until incorporated. Add the remaining flour mixture and beat again until incorporated. Add the butter in a steady stream and continue beating until well blended. Let stand for 10 minutes.

Spoon the batter into the molds so that they are two thirds full. Bake until lightly golden, 18 to 20 minutes. Remove from the oven and using a thin knife, pop them out of the pans onto a wire rack. The cookies can be served either warm or cooled and dipped in the chocolate.

To dip in the chocolate, dip half of each cookie in the chocolate, letting the excess drip and place on parchment-lined baking sheet. Allow the cookies sit until the chocolate sets. Serve on a serving platter.

This recipe yields 24 cookies.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D16) - from the TV FOOD - NETWORK

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