Beat eggs with sugar until pale yellow. Add zest.
Whisk together dry ingredients add to the egg mixture gently, until just combined. Then add melted butter.
Refrigerate the batter at least 1 hour! Or overnight. This is really critical for getting the “hump” of a Madeleine, the traditional mark of this classic French cookie.
Preheat oven to 350F/(176C).
Lightly coat a non-stick, Madeleine pan with baking spray using this technique. Spray the baking spray into a small bowl and with a pastry brush lightly grease each well.
Spoon 1 tbsp (15 ml) of batter into the center of the well and don’t touch it. It will spread out by itself and keep a more uniform shape that way.
Bake 7-8 mins until slightly golden around edges and centers look set and slight hump has appeared. Allow to cool slightly and remove from the tin and allow to cool.
Once cooled completely and dust with powdered sugar and serve!
These are best eaten the day they are made. Batter can be made 2 days ahead of time.
Batter can be made 2 days ahead. Batter MUST rest for at least 1 hour in the fridge in order to get that "traditional madeleine hump".
This is not the time for those silicone wonder molds. Non-stick metal all the way! I find those silicone molds don't allow for even browning like the non-stick metal does.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (49g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 41 (48%)|
|Amt Per Serving||% DV|
|Total Fat 4.6g||6 %|
|Saturated Fat 2.9g||14 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 12.6mg||4 %|
|Sodium 2385.6mg||82 %|
|Potassium 44.7mg||1 %|
|Total Carbohydrate 10.9g||3 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 10.9g|
|Protein 1g||1 %|
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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: 86
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