Madeleines
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 20
- 1 teaspoon vanilla extract
- pinch of salt
- 2 large eggs
- 1 cup all purpose flour
- 2/3 cup sugar
- powdered sugar
- 1/2 teaspoon grated lemon peel
- Carbohydrate 12 g(4%)
- Cholesterol 34 mg(11%)
- Fat 6 g(10%)
- Fiber 0 g(1%)
- Protein 1 g(3%)
- Saturated Fat 4 g(19%)
- Sodium 23 mg(1%)
- Calories 108
Preparation Preheat oven to 375°F. Generously butter and flour pan for large madeleines (about 3 x 1 1/4 inches).* Using electric mixer, beat eggs and 2/3 cup sugar in large bowl just to blend. Beat in vanilla, lemon peel and salt. Add flour; beat just until blended. Gradually add cooled melted butter in steady stream, beating just until blended. Spoon 1 tablespoon batter into each indentation in pan. Bake until puffed and brown, about 16 minutes. Cool 5 minutes. Gently remove from pan. Repeat process, buttering and flouring pan before each batch. (Can be made 1 day ahead.) Dust cookies with powdered sugar. *A metal mold with scallop-shaped indentations, sold at cookware stores.
Preparation Preheat oven to 375°F. Generously butter and flour pan for large madeleines (about 3 x 1 1/4 inches).* Using electric mixer, beat eggs and 2/3 cup sugar in large bowl just to blend. Beat in vanilla, lemon peel and salt. Add flour; beat just until blended. Gradually add cooled melted butter in steady stream, beating just until blended. Spoon 1 tablespoon batter into each indentation in pan. Bake until puffed and brown, about 16 minutes. Cool 5 minutes. Gently remove from pan. Repeat process, buttering and flouring pan before each batch. (Can be made 1 day ahead.) Dust cookies with powdered sugar. *A metal mold with scallop-shaped indentations, sold at cookware stores.
