Orange Madeleines

These pretty shell-shaped cookies are just right for your next tea or coffee party. They get an extra boost of orange flavor from grated orange peel.

Ingredients

• Powdered sugar
• 1/4 teaspoon salt
• 1 1/2 teaspoons grated orange peel
• 1 1/2 teaspoons baking powder
• 1 tablespoon orange-flavored liqueur or orange juice
• 2 tablespoons vegetable oil
• 1/2 cup milk
• 1 cup Gold Medal all-purpose flour
• 1/2 cup granulated sugar
• 1 egg, separated

Instructions

1. 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.
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. 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.

Notes