CITRUS MADELEINES
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.
Provided by mkorte33
Categories Dessert
Time 27m
Yield 24 madeleines, 24 serving(s)
Number Of Ingredients 12
Steps:
- 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 into each mould of 2 well-greased 12-mould madeleine pans.
- Bake in centre of 350°F 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.).
Nutrition Facts : Calories 95.9, Fat 5.1, SaturatedFat 2.7, Cholesterol 33.4, Sodium 58.1, Carbohydrate 11.3, Fiber 0.3, Sugar 7.9, Protein 1.5
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