Madeleines II

Madeleines II

119

"The greatest afternoon tea cookie. You can sprinkle the top with confectioners' sugar or dip the tips in chocolate."

Ingredients

{{adjustedServings}} servings 148 cals
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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 148 kcal
  • 7%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 16.1g
  • 5%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 77 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour twenty-four 3-inch Madeleine molds.
  2. In a medium bowl beat eggs, vanilla and lemon zest with an electric mixer on high speed for 5 minutes. Gradually beat in the confectioners' sugar. Beat for 5 to 7 minutes or until thick and satiny.
  3. Sift together the flour and baking powder. Sift one-fourth of the flour mixture over the egg mixture, gently fold in. Fold in the remaining flour by fourths. Then fold in the melted and cooled butter. Spoon batter into the prepared molds, filling 3/4 full.
  4. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes or until the edges are golden and the top s spring back. Cool in molds on a rack for 1 minute. Loosen cookies with a knife. Invert cookies onto a rack and cool. Sift confectioners' sugar over the tops or melt semi-sweet chocolate chips and dip the tips in the chocolate. Store in an airtight container.
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Reviews

119
  1. 151 Ratings

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This recipe turned out perfect for me! The cookies are light and sweet the perfect compliment to coffee or tea. Some people had difficulty getting them out of the pan and my advice would be to u...

Unfortunately, this recipe turned into a complete disaster for me. I followed the recipe but I used Pastry Flour like I always do with all my baking. I am not sure if that's why it turned out so...

These are sooo good! I'm not a huge fan of lemon, so the second time I made these I reduced the zest by half and added a couple extra drops of vanilla. My only tip would be for really pretty mad...