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Name: Chocolate Madeleines
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 24
Cuisine: American
Ingredients: 1/2 c Sugar; 1 ts lemon rind Grated Or, 2 ts grated orange rind; 8 tb Butter melted; 4 tb Butter softened; 1 ts Vanilla extract; 1/3 c Unsweetened cocoa; 1/4 ts Salt; 2 Eggs; 2/3 c All-purpose flour

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INGREDIENTS

1/2 c Sugar
1 ts lemon rind ; Grated Or, 2 ts grated orange rind
8 tb Butter ; melted
4 tb Butter ; softened
1 ts Vanilla extract
1/3 c Unsweetened cocoa
1/4 ts Salt
2 Eggs
2/3 c All-purpose flour

INSTRUCTIONS

PREHEAT OVEN TO 400F. Smear 1/2 teaspoon softened butter over the inside of each madeleine form. Be sure to completely cover with butter--dont leave spots. Combine the eggs, sugar and lemon or orange rind in a large mixing bowl, and stir them together. Set in a pan of simmering water and stir until the egg mixture is very warm to your finger. Remove from the heat and beat with a mixer at high speed until fluffy, pale yellow, and tripled in volume, about 3 minutes. Add the vanilla and salt. Dump the flour and cocoa into a sifter or strainer. Sift once, return to sifter or strainer and sprinkle half of it over the egg mixture, and fold it in. Pour in 8 tablespoons of butter and sprinkle on the remaining flour, and fold gently just until the batter is mixed. Spoon a generous tablespoon of batter into each prepared mold; do not spread it evenly; it will level itself in the oven. Bake for about 10 minutes, until the edges of the cakes are golden and they lift easily from the molds. (If you have only 1 pan, and can bake only 12 at a time, let the mold cool, wipe it out, grease with butter, then refill with batter and bake again.) Remove from the oven, slipping the tines of a table fork under each cookie to free it, and transfer the madeleines to a rack to cool. Serve within a few hours, or wrap airtight and freeze. Serve plain, or sprinkle the ribbed side with confectioners sugar.

NOTES

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Chocolate Madeleines

1/2 c Sugar
1 ts lemon rind Grated Or, 2 ts grated orange rind
8 tb Butter melted
4 tb Butter softened
1 ts Vanilla extract
1/3 c Unsweetened cocoa
1/4 ts Salt
2 Eggs
2/3 c All-purpose flour

PREHEAT OVEN TO 400F. Smear 1/2 teaspoon softened butter over the inside of  each madeleine form. Be sure to completely cover with butter--dont leave  spots. Combine the eggs, sugar and lemon or orange rind in a large mixing  bowl, and stir them together. Set in a pan of simmering water and stir  until the egg mixture is very warm to your finger. Remove from the heat and  beat with a mixer at high speed until fluffy, pale yellow, and tripled in  volume, about 3 minutes. Add the vanilla and salt. Dump the flour and cocoa  into a sifter or strainer. Sift once, return to sifter or strainer and  sprinkle half of it over the egg mixture, and fold it in. Pour in 8  tablespoons of butter and sprinkle on the remaining flour, and fold gently  just until the batter is mixed. Spoon a generous tablespoon of batter into  each prepared mold; do not spread it evenly; it will level itself in the  oven. Bake for about 10 minutes, until the edges of the cakes are golden  and they lift easily from the molds. (If you have only 1 pan, and can bake  only 12 at a time, let the mold cool, wipe it out, grease with butter, then  refill with batter and bake again.) Remove from the oven, slipping the  tines of a table fork under each cookie to free it, and transfer the  madeleines to a rack to cool. Serve within a few hours, or wrap airtight  and freeze. Serve plain, or sprinkle the ribbed side with confectioners  sugar.

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Nutrition

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Serving Size: 1 Serving (47g)
Recipe Makes: 24

Calories: 149
Calories from Fat: 75 (50%)

Amt Per Serving		% DV

	Total Fat 8.3g	11 %
	Saturated Fat 4.5g	23 %
	Monounsaturated Fat 2.4g
	Polyunsanturated Fat 0.5g
Cholesterol 103.4mg		32 %
Sodium 115.1mg		4 %
Potassium 82.9mg		2 %
Total Carbohydrate 17.1g		5 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 16g
Protein 3.6g		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.

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Calories per serving: 149

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