Source: " 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
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|Serving Size: 1 Serving (44g)|
|Recipe Makes: 36 Servings|
|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 %|
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Calories per serving: 104
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