Madeleine Cookies
A small sponge cake made with a genoise cake batter that is very light and delicate.
Servings: 24
Calories: 92kcal
Ingredients
- 2 eggs
- ⅔ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon lemon zest
- 1 pinch salt
- 1 cup unbleached all-purpose flour plus extra for dusting the pan
- 11 tablespoons unsalted butter melted and cooled slightly plus 1 extra tablespoon for buttering the pan
- Confectioners' Sugar for dusting
Instructions
- Preheat oven to 375°F. Butter and flour the madeleine pan and set aside.
- Beat the eggs and sugar together until a pale ribbon forms. Add the vanilla, lemon zest and salt. Add the flour and mix just until blended. Gradually drizzle the cooled melted butter in a steady stream just until blended.
- Spoon a heaping tablespoon of batter into each form in the pan. Bake until puffed and browned - about 8-9 minutes. Cool in the pan for 5 minutes then transfer to a cooling rack. Wipe out the pan with a paper towel and repeat the process, buttering and flouring the pan.
- Sift confectioners' sugar on top of cooled Madeleines and serve. Makes 24 cookies
Notes
(lightly adapted from a recipe in Bon Appetit Magazine, January 2000)
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Nutrition
Calories: 92kcal | Carbohydrates: 10g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 8mg | Potassium: 13mg | Fiber: 1g | Sugar: 6g | Vitamin A: 180IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
