Lemon Almond Madeleines
- Preparing Time: -
- Total Time: -
- Served Person: Makes 24 madeleines
- 1 cup all-purpose flour
- 1/2 teaspoon almond extract
- 4 large eggs
- 2/3 cup granulated sugar
- Carbohydrate 11 g(4%)
- Cholesterol 41 mg(14%)
- Fat 6 g(9%)
- Fiber 1 g(2%)
- Protein 2 g(5%)
- Saturated Fat 3 g(14%)
- Sodium 13 mg(1%)
- Calories 105
Preparation In a bowl with an electric mixer beat the eggs with the granulated sugar until the mixture is thick and pale and forms a ribbon when the beaters are lifted and beat in the almond extract and the zest. Sift the flour in 4 batches over the mixture, folding it in gently after each addition, add the almonds and the butter, and fold them in gently but thoroughly. Spoon the batter into twenty-four 3- by 2-inch buttered madeleine molds and bake the madeleines in the lower third of a preheated 375°F oven for 10 minutes, or until the edges are golden. Turn the madeleine out on racks, let them cool, and sift the confectioners' sugar over them.
Preparation In a bowl with an electric mixer beat the eggs with the granulated sugar until the mixture is thick and pale and forms a ribbon when the beaters are lifted and beat in the almond extract and the zest. Sift the flour in 4 batches over the mixture, folding it in gently after each addition, add the almonds and the butter, and fold them in gently but thoroughly. Spoon the batter into twenty-four 3- by 2-inch buttered madeleine molds and bake the madeleines in the lower third of a preheated 375°F oven for 10 minutes, or until the edges are golden. Turn the madeleine out on racks, let them cool, and sift the confectioners' sugar over them.
