adapted from William Sonoma
Preheat an oven to 375 degrees F. Using a pastry brush, brush softened butter over each mold of the Madeleine Pan, carefully buttering every ridge. Dust the molds with flour, tilting the pan to coat the surfaces evenly. Turn the pan upside down and gently tap out the excess flour.
In a large bowl, combine the eggs, granulated sugar and salt. Using a wire whisk or a handheld mixer on a medium-high speed, beat vigorously until pale, thick and fluffy, about 5 minutes. Beat in the vanilla Sprinkle the sifted flour over the egg mixture and stir or beat on low speed until incorporated.
Using a rubber spatula, gently fold in half of the melted butter until just blended, then fold in the remaining butter.
Divide the batter evenly among the prepared molds, using a heaping 1 tbs batter for each mold. Bake the madeleines until the tops spring back, when lightly touched, 8-12 minutes.
Remove the pan from the oven and invert it over a wire rack. Then, rap the pan on the rack to release the madeleines. If any should stick, use your fingers to loosen the edges, being careful not to touch the hot pan and invert the rap again.
Let the madeleines cool on the rack 10 minutes. Useing a fine-mesh sieve, dust the top with confectioner's sugar and serve. Makes 16.
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Serving Size: 1 Serving (211g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 818 | ||
Calories from Fat: 573 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 63.7g | 85 % | |
Saturated Fat 39.2g | 196 % | |
Monounsaturated Fat 16.4g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 167mg | 51 % | |
Sodium 77.1mg | 3 % | |
Potassium 211.3mg | 6 % | |
Total Carbohydrate 50.7g | 15 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 49.1g | ||
Protein 8.7g | 12 % | |
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: 818
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