Madeleines

Directions

1. 1
   Preheat oven to 375 degrees.
2. 2
   Heavily butter madeleine mold including outer edges and chill.
3. 3
   In bowl of electric mixer beat eggs with sugar for 6 to 8 minutes or until mixture falls in a ribbon when beater is lifted.
4. 4
   Stir in grated orange rind and orange juice.
5. 5
   Sift flour over mixture, one-fourth at a time and fold in lightly with a rubber spatula.
6. 6
   Add butter in a stream, folding it in and making sure that no butter remains at the bottom of the bowl.
7. 7
   Spoon batter into prepared madeleine mold, filling each indentation two-thirds full and arrange mold on baking sheet.
8. 8
   Bake in lower third of oven for 10 minutes or until golden brown at the edges.
9. 9
   Turn them out onto a rack and let cool to warm.
10. 10
    In a heavy saucepan melt the butter over low heat.
11. 11
    Remove the pan from the heat, let the butter stand for 3 minutes, and skim the froth.
12. 12
    Strain the butter through a sieve lined with a double thickness of rinsed and squeezed cheesecloth into a bowl, leaving the milky solids in the bottom of the pan.
13. 13
    When clarified, butter loses about one fourth of its volume.
14. 14
    Pour the clarified butter into a jar or crock and store it, covered, in the refrigerator.
15. 15
    Yield: about 3/4 cup