French Sponge Cookies Recipes
FRENCH SPONGE COOKIES
Make and share this French Sponge Cookies recipe from Food.com.
Provided by Michelle S.
Categories Drop Cookies
Time 25m
Yield 48 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Lightly coat 2 cookie sheets with vegetable cooking spray.
- Sift flour, baking powder and salt together.
- Beat egg yolks with extracts in a mixer bowl until pale and thick.
- In a clean mixer bowl, with clean beaters, beat egg whites to soft peaks.
- Beat in sugar 1 T. at a time, until stiff and glossy.
- Gently fold egg yolks into egg whites.
- Fold in dry ingredients until just blended.
- Drop by level tablespoonfuls 2 inches apart onto prepared cookie sheets.
- Bake 10 minutes or until golden.
- Carefully transfer to wire racks to cool completely.
Nutrition Facts : Calories 16.1, Fat 0.3, SaturatedFat 0.1, Cholesterol 13.2, Sodium 22.2, Carbohydrate 2.7, Sugar 1.6, Protein 0.5
FRENCH BUTTER CAKES (MADELEINES)
Sponge cake cookie--in shell shaped molds.
Provided by Judy Farris
Categories World Cuisine Recipes European French
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Butter and flour 12 (3 inch) madeleine molds; set aside.
- Melt butter and let cool to room temperature.
- In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.
- Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
- Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
- Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.
- Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
- Use the tip of the knife to loosen madeleines from pan; invert onto rack. Immediately sprinkle warm cookies with granulated sugar. Madeleines are best eaten the day they're baked. Leftover madeleines are wonderful when dunked into coffee or tea.
- Variation: Chocolate Madeleines: Omit lemon zest. Increase sugar to 1/2 cup. Substitute 1/4 cup unsweetened cocoa powder for 2 tablespoons of the flour; sift into batter with flour.
Nutrition Facts : Calories 108.8 calories, Carbohydrate 15.3 g, Cholesterol 41.2 mg, Fat 4.7 g, Fiber 0.2 g, Protein 1.6 g, SaturatedFat 2.7 g, Sodium 63.3 mg, Sugar 11.2 g
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