Part sponge cake, part biscuit, sugar-dusted madeleines are a classic French confection.
- 4 eggs
- 1 teaspoon vanilla extract
- 2/3 cup granulated sugar
- 1 1/3 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground nutmeg
- 1/2 cup margarine or butter, melted and cooled
- Powdered sugar
In a large mixing bowl, beat the eggs and vanilla with an electric mixer on high speed for 5 minutes. Gradually beat in the sugar. Beat for 5 to 7 minutes, or till thick and satiny.
In a medium mixing bowl, sift together the flour, cinnamon, baking powder and nutmeg. Add one-quarter of the flour mixture to the egg mixture; gently fold in. Fold in remaining flour by fourths. Fold in the 1/2 cup butter or margarine. Spoon the batter into greased madeleine molds, filling each one three-fourths full.
Bake in a preheated 375 degrees F oven for 10 to 12 minutes, or till the edges are golden and tops spring back. Cool in molds on a rack for 1 minute.
Transfer the cookies to a rack and cool. Sift powdered sugar over tops. Store in freezer.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
75 calories; 4g total fat; 37mg cholesterol; 13mg sodium; 9g carbohydrates; 0g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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