Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Watch how to make this recipe.
Madeleines
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- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 2 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 110
- Total Fat
- 8 g
- Saturated Fat
- 5 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 0 g
- Sugar
- 6 g
- Protein
- 2 g
- Cholesterol
- 49 mg
- Sodium
- 34 mg
- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 2 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 110
- Total Fat
- 8 g
- Saturated Fat
- 5 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 0 g
- Sugar
- 6 g
- Protein
- 2 g
- Cholesterol
- 49 mg
- Sodium
- 34 mg
Ingredients
Directions
Special equipment:
madeleine molds- Preheat the oven to 350 degrees F. Butter the madeleine molds and dust them with flour.
- Add the flour and baking powder to a medium bowl and whisk well.
- Add the eggs and the salt in the bowl of a stand mixer with a whisk attachment and whip at high speed until they triple in volume, about 3 minutes. Pour in the sugar and then the vanilla seeds. Continue beating for a few moments, and then add the lemon zest and juice Slow down the mixer to medium-low and gradually add the flour mixture. When all the flour has been incorporated, add the melted butter.
- As soon as the butter has been absorbed by the mixture, turn off the mixer and pour the batter into a large measuring cup. Pour the batter into the molds, filling each mold two-thirds of the way full.
- Bake the madeleines until the edges are golden brown, 13 to 14 minutes. Remove from the oven and unmold immediately. Cool on racks and dust with powdered sugar.
