Orange Madeleines

1 egg (separated)
1/2 cup granulated sugar
1 cup all-purpose flour
1/2 cup milk
2 tablespoons vegetable oil
1 tablespoon orange liqueur
1 1/2 teaspoons baking powder
1 1/2 teaspoons grated orange peel
1/4 teaspoon salt
Powdered sugar

Heat oven to 375º. Grease and flour twenty-four 3″ madeleine mold pan. Beat egg white in small bowl with electric mixer on medium speed until foamy. Beat in 1/4 cup of the granulated sugar, 1 tablespoon at a time; continue beating until very stiff and glossy. Set aside. Beat remaining 1/4 cup granulated sugar, the egg yolk and remaining ingredients except powdered sugar in medium bowl on high speed 2 minutes, scraping bowl occasionally. Fold in egg white mixture. Fill molds two-thirds full. Tap pan firmly on counter to remove air bubbles. Bake 10 – 12 minutes or until edges are light brown. Cool 1 – 2 minutes; remove from molds to wire rack. Cool completely. Sprinkle with powdered sugar just before serving.

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