These buttery little sponge cakes are feather-light and eaten as a cookie. Instead of the glaze, you can dip them halfway into melted bittersweet chocolate or dust them with icing sugar. You will need a special madeleine pan, available at most kitchen supply stores.
- Portion size 24 servings
- Credits : Canadian Living Magazine: May 2008
Ingredients
Glaze:
Method
In large bowl, whisk together eggs, butter, lemon, lime and orange rinds and vanilla. In separate bowl, whisk together flour, sugar, almonds and salt ; whisk into egg mixture.Spoon by heaping 1 tbsp (15 mL) into each mould of 2 well-greased 12-mould madeleine pans. Bake in centre of 350°F (180°C) oven for 12 to 15 minutes or until edges are golden brown. Loosen with tip of knife. Invert onto rack and let cool.
Glaze: In small bowl, whisk sugar with lemon juice; brush over cooled madeleines. (Make-ahead: Store in airtight container for up to 24 hours or freeze for up to 1 week.)
Nutritional facts Per madeleine: about
- Sodium 56 mg
- Protein 2 g
- Calories 96.0
- Total fat 5 g
- Cholesterol 33 mg
- Saturated fat 3 g
- Total carbohydrate 11 g
%RDI
- Iron 2.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 4.0
- Vitamin C 2.0
