Madeleines

Photo: Johnny Autry; Styling: Cindy Barr

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.

Yield: Serves 18 (serving size: 2 madeleines)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 20 Minutes
Total: 2 Hours

Nutritional Information

Amount per serving
  • Calories: 112
  • Fat: 3.9g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.9g
  • Carbohydrate: 17.3g
  • Fiber: 0.2g
  • Cholesterol: 29mg
  • Iron: 0.8mg
  • Sodium: 71mg
  • Calcium: 6mg

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

Preparation

  1. 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. 2. Preheat oven to 350°.
  3. 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.
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