Banana-Macadamia Madeleines

Photo: Tashtastic

Yield: 2 1/2 dozen (serving size: 1 madeleine)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 53
  • Calories from fat: 27%
  • Fat: 1.6g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.9g
  • Carbohydrate: 9g
  • Fiber: 0.3g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 31mg
  • Calcium: 11mg


  • 1 cup mashed ripe banana
  • 1 tablespoon margarine, melted
  • 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


  1. Preheat oven to 375°.
  2. 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.
  3. 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.
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