Citrus Madeleines Recipe

How to make it

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• 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 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.
• I don't think I let the pans cool enough between the batches and I deflated the egg whites too much. I love the lemony flavor and the zesty touch but they were tough cookies all in all. If you can see what I need to fix let me know and I'll take all hints on the recipe.