Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light March 1997


Recipe Summary

2 1/2 dozen (serving size: 1 madeleine)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

53 calories; calories from fat 27%; fat 1.6g; saturated fat 0.3g; mono fat 1.1g; poly fat 0.2g; protein 0.9g; carbohydrates 9g; fiber 0.3g; iron 0.3mg; sodium 31mg; calcium 11mg.