These buttery little sponge cakes are feather-light and eaten like cookies.
Instead of brushing them with the glaze, you can dip them halfway into melted
bittersweet chocolate or dust them with icing sugar.
HANDS-ON TIME
15 minutes
TOTAL TIME
1 hour
MAKES
24 madeleines
INGREDIENTS:
- 3 eggs
- ½ cup unsalted butter, melted
- 2 tsp each grated lemon, lime and orange zest
- ¼ tsp vanilla
- ¾ cup all-purpose flour
- ½ cup granulated sugar
- ⅓ cup ground almonds
- ½ tsp salt
DIRECTIONS:
- In a large bowl, whisk together eggs, melted butter, lemon, lime and orange zests, and vanilla.
- In a separate bowl, whisk together flour, sugar, ground almonds, and salt.
- Add the dry ingredients to the egg mixture and whisk until well combined.
- Spoon the batter by heaping 1 tablespoon into each mould of 2 well-greased 12-mould madeleine pans.
- Bake in a 350°F (180°C) oven until edges are golden brown, 12 to 15 minutes.
- Loosen the madeleines with the tip of a knife and invert onto a rack to cool.
GLAZE:
- ¾ cup icing sugar
- 1 tbsp lemon juice
DIRECTIONS:
- Whisk icing sugar with lemon juice until smooth.
- Brush the glaze over the cooled madeleines.
- Allow the glaze to set before serving.
NUTRITIONAL INFORMATION, PER MADELEINE:
- about 96 cal
- 2 g protein
- 5 g total fat (3 g sat. fat)
- 11 g carbohydrates
- trace fibre
- 33 mg cholesterol
- 56 mg sodium
- % RDI: 1% calcium, 2% iron, 4% vitamin A, 2% vitamin C, 5% folate.
TIP FROM THE TEST KITCHEN: You will need a special madeleine pan to bake these tiny cakes. They are available at most kitchen supply stores.
