Try this Madeleines recipe, or contribute your own.
Suggest a better descriptionSource: " The Food Lovers Guide to Paris" by Patricia Wells Yield: 36 , 3-inch (8-cm) madeleines 1. Place the eggs and sugar in a large bowl, then using a whisk or electric mixer, beat until lemon colored. Add the zest. Fold in the flour, then butter. 2. Preheat the oven to 375 F (190C). 3. Refrigerate the batter for 30 minutes. 4. Butter the madeleine tins, spoon in the batter, filling each about three-fourths full. Bake 10-12 minutes, or until madeleines are golden brown. 5. Remove the madeleines from their tins as soon as theyre baked and cool them on a baking rack. Wash tins immediately with a stiff brush and plain water. The madeleines are best eaten as soon as theyre cooled. They may, however, be stored for several days in an airtight container. Posted to JEWISH-FOOD digest Volume 98 #023 by David Fillingham
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (44g) | ||
Recipe Makes: 36 Servings | ||
|
||
Calories: 104 | ||
Calories from Fat: 25 (24%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 2.8g | 4 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 117.5mg | 36 % | |
Sodium 38.9mg | 1 % | |
Potassium 37.6mg | 1 % | |
Total Carbohydrate 16.9g | 5 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 16.9g | ||
Protein 3.5g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 104
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.