RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5083
| View Recipe |
|
|
| Recipe Name: |
Madeleines - Copy - Copy |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
|
| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Egg |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
10.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
375 |
Approx. Cost/Serving: |
$0.30
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 1
Dozen
|
Tested: |
No |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
Madeleine pan |
| Suggested Sides: |
|
| Comments: |
VARIATION: For orange-vanilla madeleines, add 1 teaspoon grated orange peel to batter.
|
|
Ingredients:
|
Directions:
Preheat oven to 375 degrees F. Brush nonstick madeleine pan with 12 indentations with softened butter. Place eggs in large metal bowl. Using small sharp knife, scrape moist seeds from vanilla bean into eggs. (Reserve pod for another use.) Using electric mixer, beat eggs until pale. Gradually mix in sugar and beat until ribbon forms, about 4 minutes. Sift flour and salt over eggs and gently fold in just until blended. Fold in melted butter. Spoon batter into indentations of prepared pan.
Bake until golden brown, about 10 minutes. Turn out onto rack and cool completely. Sift powdered sugar over madeleines. |
|
|
|
| Nutrition per Serving: |
| Calories: |
179 |
Total Carbs: |
17.6 |
Net Carbs: |
17.4 |
| Cholesterol: |
11.7 |
Fat: |
11.8 |
Protein: |
1.28 |
| Fiber: |
0.22 |
Sodium: |
103.08 |
|
|
|
