Citrus Madeleines Recipes
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
LEMON MADELEINES
Steps:
- Grease madeleine tins and set in the freezer. Heat the oven 400 degrees F/200 degrees C.
- Sift together the flour and baking powder.
- In a small saucepan melt the butter, and stir in the sugar, honey and lemon zest. Lightly beat the eggs, and temper them into the butter mixture. Whisk into the flour to make a smooth batter. Pour into the molds and bake until the cakes are puffed up, golden around the edges and cooked through, 10 to 12 minutes, without opening the door during cooking.
LEMON MADELEINES
Good tea cookies.
Provided by Ashley
Categories World Cuisine Recipes European French
Yield 12
Number Of Ingredients 8
Steps:
- In a large bowl blend eggs and sugar add butter and blend well. On low speed, blend in flour, baking powder, lemon, vanilla.
- Cover bowl with towel and let sit for one hour.
- Preheat oven to 375 degrees F (190 degrees C) and butter and flour madeleine molds. Whisk batter then spoon into molds 3/4 full. Bake 10 minutes. Remove from molds and cool. Dust with confectioners' sugar.
Nutrition Facts : Calories 129.1 calories, Carbohydrate 18 g, Cholesterol 43.7 mg, Fat 5.7 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 3.3 g, Sodium 53.1 mg, Sugar 11.8 g
LEMON MADELEINES
Like little cakes with a citrus perfume, these European darlings are equally delightful as a light dessert with fresh fruit or on their own at teatime.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Butter two madeleine pans; set aside. Sift flour, baking powder, and salt into a bowl; set aside.
- Put eggs, egg yolks, granulated sugar, vanilla, and lemon zest and juice in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and thickened, about 5 minutes. Mix in butter. Using a spatula, fold flour mixture into egg mixture. Let rest 30 minutes.
- Pour batter into buttered pans, filling the molds 3/4 full. Bake cookies, rotating pans halfway through, until edges are crisp and golden, 7 to 8 minutes. Let cookies cool slightly in pans on wire racks. Invert, and unmold. Dust with confectioners' sugar, if desired.
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