---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Meringue Madeleines
  Categories: Cookies
       Yield: 12 servings
  
       3    Egg whites
       1 pn Salt
     1/3 c  Sugar
     1/2 ts Vanilla extract
     3/4 c  Sifted cake flour
     1/2 c  Sweet butter; melted
  
   Recipe by: The Meringue Cookbook
       Place the oven rack on the lowest rung. Preheat the oven to 400
   degrees. Butter and lightly flour a dozen large madeleine shells (or muffin
   tins). In a large, grease-free mixing bowl (not one of copper this time)
   beat the egg whites with the pinch of salt at a slow steady speed. When
   they begin to stiffen, gradually add the sugar. Beat in the vanilla
   extract. Continue to beat for a few minutes, until the meringue will form
   soft peaks.   With a rubber spatula fold in the flour, in six additions.
   Fold in the melted butter quickly, but only about a teaspoon at a time.
        Use a large spoon to fill the prepaed madeleine shells. (This batter
   must be used at once or the butter will separate.) Bake the madeleines at
   400 degrees for about 15 minutes, until they are browned and the tops
   spring back when touched lightly. Remove the tray of shells from the oven.
   Turn the madeleines onto a wire rack, or directly onto a serving platter or
   into a basket. They should fall right from the tins (use a knife to loosen
   them if necessary) and are best eaten right away while they are warm from
   the oven. Yield: 12 madeleines.
  
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