| 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 |
| 1. | Heat oven to 375ºF. 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. |
| 2. | 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. |
| 3. | 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. |
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| Cookie or cake? Madeleines are small, feather-light cakes that are eaten like cookies. They get their characteristic shape from a special pan with scallop-shell indentations. |
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| Look for madeleine pans in the cooking equipment section of a department store. Or try a cake decorating or gourmet food store. |
Nutrition Information:
60 ( 20 ); 2 g ( 0g); 10 mg; 60 mg; 6 g ( 0g); 1 g 0%; 0%; 2 %; 2 % 1/2 ; 1/2