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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 madelines 32g Recipe makes 24 madelines) The following items or measurements are not included below: 1 lemons, zest of |
||
| Calories 113 | ||
| Calories from Fat 44 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.9g | 7% | |
| Saturated Fat 2.8g | 13% | |
| Monounsaturated Fat 1.4g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 54mg | 18% | |
| Sodium 72mg | 3% | |
| Potassium 24mg | 0% | |
| Total Carbohydrate 15.2g | 5% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 8.5g | ||
| Protein 2.0g | 4% | |
Ingredients
- 1 cup sugar
- 5 eggs
- 1/2 cup butter (melted)
- 1 1/2 cups cake flour (sifted)
- 2 teaspoons baking powder
- 1 teaspoon vanilla
- 1 lemon, zest of or orange, zest of
- confectioners' sugar (dusting)
Directions
1
Beat eggs until light yellow in color; add sugar, butter, vanilla, zest and continue mixing.2
Sift flour and baking powder and add to wet ingredients and mix well.3
Preheat oven to 400 degrees.4
Place a tablespoon of batter into each well-greased, madeline mold.5
Bake for 8- 12 minutes or until light golden in color.6
Turn out madelines and cool.7
Dust with confectionery sugar.8
Serve.
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Browse similar recipes by category
- Course > Breads
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > European > Western > French
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Preparation > Presentation > Finger Food
- Occasion > Holiday/Event > Historical/Traditional
Featured Reviews for This Recipe
From: Mara61
On Sep 1, 2008
Excellent recipe! Thankyou for sharing, I had many requests for the recipe.
From: ricreg
On Apr 18, 2008
Absolutely delicious and soooo easy to make! My two DDs could not get their hands off them after they leave the oven! A definite keeper!! 
)
From: Akikobay
On Dec 8, 2003
What a great, easy-to-follow recipe! They took longer to make than they did to disappear off the platter, in fact, I'm pretty sure that these lemon-scented jewels disappered almost as quickly as they came out of the oven. I did manage to get a few into the freezer, but they were out of the freezer and on the counter this afternoon. (They do freeze very well.) No need to change this recipe at all, they are perfect. Make sure to grease the molds very well and remove the madelines from the pan immediately upon taking them out of the oven, they do tend to stick a bit otherwise. Thanks for sharing!
From: MarinasDaddy
On Jan 16, 2009
Very tasty and easy to make. If you do not have a non-stick pan, though, my advice is to lightly flour the pans. Remove the madeleines from the pan immediately after taking them out of the oven. Tap the edge of the pan as you turn them out onto the counter top. You might have to tap a couple of times.
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