Recipe: Florida Citrus Madeleines (using cake mix, orange juice and zest)

FLORIDA CITRUS MADELEINES

"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."

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 (for dusting tops)

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.

Place the (dry) 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.

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

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.

Sift powdered sugar over cooled cookies.

Source: Cake Mix Cookies by Camilla V. Saulsbury