2 teaspoons dark rum or 1/8 teaspoon imitation rum extract
1 teaspoon vanilla extract
4 large egg whites
3/4 cup plus 2 tablespoons sifted powdered sugar
3/4 cup sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup macadamia nuts, toasted and chopped
Baking spray with flour
2 tablespoons powdered sugar
How to Make It
Preheat oven to 375°.
Place banana in a food processor; process until smooth. Add margarine, rum, vanilla, and egg whites; process until blended. Combine 3/4 cup plus 2 tablespoons powdered sugar, flour, baking powder, and salt in a bowl, and add to food processor. Pulse 2 to 3 times or until combined. Add nuts; pulse 2 times or until well-blended.
Spoon 1 tablespoon batter into each of 12 madeleine molds coated with baking spray. Bake at 375° for 15 minutes or until puffy. Remove from pan immediately; let cool on a wire rack. Repeat procedure with remaining batter. Sift 2 tablespoons powdered sugar over madeleines.