ORANGE MADELEINES

Orange Madeleines image

These pretty shell-shaped cookies are just right for your next tea or coffee party. They get an extra boost of orange flavor from grated orange peel.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 42m

Yield 2

Number Of Ingredients 10

Ingredients

1 egg, separated
1/2 cup granulated sugar
1 cup Gold Medal™ all-purpose flour
1/2 cup milk
2 tablespoons vegetable oil
1 tablespoon orange-flavored liqueur or orange juice
1 1/2 teaspoons baking powder
1 1/2 teaspoons grated orange peel
1/4 teaspoon salt
Powdered sugar

Steps:

Heat oven to 375°F. Grease and flour twenty-four 3-inch madeleine molds. Beat egg white in small bowl with electric mixer on high speed until foamy. Beat in 1/4 cup of the granulated sugar, 1 tablespoon at a time. Continue beating until stiff and glossy; set meringue aside.
Beat egg yolk, remaining 1/4 cup granulated sugar and remaining ingredients except powdered sugar in medium bowl with electric mixer on high speed 2 minutes, scraping bowl occasionally. Fold in meringue.
Fill molds two-thirds full. Tap pan firmly on counter to remove air bubbles. Bake 10 to 12 minutes or until edges are light brown. Cool slightly before removing from pan. Cool on wire rack. Sprinkle with powdered sugar just before serving.

Nutrition Facts : Calories 60, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 60 mg