Preheat oven to 325 degrees F. with rack positioned in the center of the oven. In a bowl, sift together flour, baking powder, salt, and set aside. In a mixing bowl with an electric mixer fitted with a paddle (if available), beat butter until soft and fluffy. Gradually add sugar and beat until very light and creamy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Gradually stir in the flour mixture and blend well. Turn the batter into Madeleine pans that have been spread with a generous amount of softened butter and dusted with flour. Use a spatula to scrape the batter into the pans and level off completely. Clean the edges of the pan with a paper towel. Bake in oven for about 10 to 15 minutes or until cake has risen and is golden on top, and a tester inserted in the center comes out clean. Then slide a knife around the sides to loosen. Tip out onto rack right side up. Use a thin skewer to prick a hole in the top of each cake. Pour 1 teaspoon of the warm syrup over each madeleine and allow it to cool. Place madeleines in an air-tight container. Yield: 3 1/2 dozen Recipe by: COOKING LIVE SHOW #CL9187
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|Serving Size: 1 Serving (1514g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1119 (40%)|
|Amt Per Serving||% DV|
|Total Fat 124.4g||166 %|
|Saturated Fat 38.8g||194 %|
|Monounsaturated Fat 47.7g|
|Polyunsanturated Fat 17.1g|
|Cholesterol 5287.5mg||1627 %|
|Sodium 2115mg||73 %|
|Potassium 1727.3mg||45 %|
|Total Carbohydrate 263.5g||77 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 262.7g|
|Protein 157.6g||225 %|
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Calories per serving: 2783
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