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Madeleines

Photo: Johnny Autry; Styling: Cindy Barr
Hands-on time 20 mins
Total time 2 hrs
Yield Serves 18 (serving size: 2 madeleines)
When baked in holiday shapes, these cookie-cake hybrids become more fun. They are good to have in the mix because decorating is simpler: Just dust with powdered sugar. Make and chill the batter up to a day ahead.

Ingredients

  • 3/4 cup sugar
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 large eggs
  • 2 large egg whites
  • 6 ounces cake flour (about 1 1/2 cups)
  • 1/3 cup butter, melted and cooled
  • Baking spray with flour (such as Baker's Joy)
  • 3 tablespoons powdered sugar

Nutrition Information

  • calories 112
  • fat 3.9 g
  • satfat 2.3 g
  • monofat 1.1 g
  • polyfat 0.3 g
  • protein 1.9 g
  • carbohydrate 17.3 g
  • fiber 0.2 g
  • cholesterol 29 mg
  • iron 0.8 mg
  • sodium 71 mg
  • calcium 6 mg

How to Make It

  1. Combine first 6 ingredients in a large bowl. Beat with a mixer at medium speed for 5 minutes or until mixture is thick and pale. Sift cake flour over egg mixture, 1/2 cup at a time; gently fold in flour. Fold in melted butter. Cover and refrigerate at least 1 hour.

  2. Preheat oven to 350°.

  3. Spoon about 2 teaspoons batter into each of 12 madeleine molds or other cookie molds coated with baking spray. Bake at 350° for 8 minutes or until golden around edges. Cool in pan on a wire rack 2 minutes. Remove from pan, and cool completely on wire rack. Repeat procedure twice with the remaining batter to yield 36 madeleines. Dust madeleines with powdered sugar.