Featured Cookbook

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2. Florida Citrus Madeleines (using cake mix)

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Book Description

Imagine a kitchen warm with the smells of sweet vanilla, fragrant cinnamon, and fresh butter. On the kitchen counter is a cooling rack piled high with fresh-from-the-oven delights filled with chocolate chips and crunchy pecans. Ah, the age-old comfort of cookies. Next imagine that each of the yummy treats began with a convenient box of cake mix. That's right, a standard 18.25-ounce box of cake mix is the secret to some of the tastiest, simplest, and most irresistable cookies imaginable.

... (more)

Cake Mix Cookies: More Than 175 Delectable Cookie Recipes That Begin With a Box of Cake Mix

Authors: Camilla V. Saulsbury

Date: October 2005

ISBN: 1581824750

Publisher: Cumberland House Publishing

Paperback

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I love these madeleines for their lightness and intense citrus flavor. The most difficult thing about making them is remembering to take it easy when folding the egg whites into the batter — the gentler the folding, the airier the madeleines. For a fancier final flourish, consider dipping each madeleine in melted white chocolate instead of dusting with powdered sugar.

• Vegetable shortening and all-purpose flour to grease pans

• 1 (18.25 ounce) package lemon cake mix

• 1/2 cup (1 stick) butter, melted

• 1/4 cup orange juice

• 1 tablespoon grated orange zest

• 4 large eggs, separated

• 2 to 3 tablespoons powdered sugar

1. Preheat oven to 350 degrees F. Position oven rack in middle of oven. Grease molds of large madeleine pan (about 3x1 1/4-inch shell molds) with vegetable shortening. Sprinkle with flour to coat pan, shaking off excess.

2. Place the cake mix, melted butter, orange juice, orange zest, and egg yolks in a large bowl. Blend with an electric mixer set on medium speed 1—2 minutes, until well blended and smooth. Set aside momentarily. Clean beaters.

3. In a large mixing bowl beat egg whites with electric mixer set on high speed until soft peaks form. Stir 1/4 of the beaten egg whites into the cake batter to lighten it; fold remaining whites into batter.

4. Spoon 1 heaping tablespoon batter into each indentation in pan (do not overfill; batter will spread as it bakes).

5. Bake until puffed and set at center, about 8—10 minutes. Cool in pan 5 minutes; gently remove madeleines to wire rack. Repeat process, greasing and flouring pan before each batch.

6. Sift powdered sugar over cooled cookies.

More From This Book:

1. Tiramisu Bars (using cake mix)

2. Florida Citrus Madeleines (using cake mix)

3. Ginger Lover's Biscotti (using cake mix)

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