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My review
Madeleines II
Jenn Hall
"The greatest afternoon tea cookie. You can sprinkle the top with confectioners' sugar or dip the tips in chocolate."
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Ingredients
servings 148 calsOriginal recipe yields 12 servings (2 dozen)
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Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F (190 degrees C). Grease and flour twenty-four 3-inch Madeleine molds.
- In a medium bowl beat eggs, vanilla and lemon zest with an electric mixer on high speed for 5 minutes. Gradually beat in the confectioners' sugar. Beat for 5 to 7 minutes or until thick and satiny.
- Sift together the flour and baking powder. Sift one-fourth of the flour mixture over the egg mixture, gently fold in. Fold in the remaining flour by fourths. Then fold in the melted and cooled butter. Spoon batter into the prepared molds, filling 3/4 full.
- Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes or until the edges are golden and the top s spring back. Cool in molds on a rack for 1 minute. Loosen cookies with a knife. Invert cookies onto a rack and cool. Sift confectioners' sugar over the tops or melt semi-sweet chocolate chips and dip the tips in the chocolate. Store in an airtight container.
Nutrition Facts
Per Serving: 148 calories; 8.6 g fat; 16.1 g carbohydrates; 1.9 g protein; 51 mg cholesterol; 77 mg sodium. Full nutrition
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Reviews
Read all reviews 144180 Ratings
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Most helpful positive review
5/20/2007
This recipe turned out perfect for me! The cookies are light and sweet the perfect compliment to coffee or tea. Some people had difficulty getting them out of the pan and my advice would be to u...
Most helpful critical review
1/20/2007
Unfortunately, this recipe turned into a complete disaster for me. I followed the recipe but I used Pastry Flour like I always do with all my baking. I am not sure if that's why it turned out so...
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5/20/2007
This recipe turned out perfect for me! The cookies are light and sweet the perfect compliment to coffee or tea. Some people had difficulty getting them out of the pan and my advice would be to u...
1/20/2007
Unfortunately, this recipe turned into a complete disaster for me. I followed the recipe but I used Pastry Flour like I always do with all my baking. I am not sure if that's why it turned out so...
2/21/2005
These are sooo good! I'm not a huge fan of lemon, so the second time I made these I reduced the zest by half and added a couple extra drops of vanilla. My only tip would be for really pretty mad...
11/1/2008
PERFECT! I can't stop eating them. They are soooo good. Just be sure to grease and flour your pan generously. I used shortening to grease as recommended by another reviewer. Also, this recipe re...
3/7/2008
This recipe was easy to follow but I am not sure that this is how Madeleine's cookies are suppose to taste. They came out very light and airy while Madeleine's are suppose to be dense and butter...
9/30/2001
Great recipe-I replaced the lemon flavoring with 1 tsp.orange liqueur & everyone loved it.
9/11/2000
I can't believe how easy this recipe was; the cookies turned out great!
9/22/2006
The medeleines turned out to be perfect! The outside is crisp and the inside is soft and buttery. The only problem I encountered was when I was trying to pop them out of the pans, so butter and ...