by: Vicky

Madeleines are buttery little cakes baked in the shape of a scallop shell. They come in various sizes - large like the ones shown here and a miniature petits four size. They are made in one of two basic ways. One method, shown on the facing page, is almost identical to a classic sponge cake, a genoise, but with more butter. The other, shown here, has a melted butter batter, similar to the melted butter cake. These madeleines are denser and chewier than cakey madeleines, which are more cakelike. Most recipes for madeleines call for lemon zest; orange zest is substituted in this recipe. If you're using silicone madeleine molds, as shown here, theres no need to flour the molds; they should, howeven be brushed with softened butten which gives the outside of the madeleines a buttery crispiness.


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serves: 18

3/4 cup sugar

3/4 cup flour

1/2 teaspoon baking powder

1 tablespoon grated orange zest

4 egg whites

1/2 cup butter (melted)

Confectioners' sugar (for sprinkling)

Nutrition Facts

Servings Per Recipe: 18

Amount per Serving

Calories: 97

  • Total Fat: 5.2 g
  •     Saturated Fat: 3.2 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 13.6 mg
  • Sodium: 45.3 mg
  • Total Carbs: 12.5 g
  •     Dietary Fiber: 0.2 g
  •     Sugars: 8.4 g
  • Protein: 0.6 g

how is this calculated?

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1.  Butter the madeloine molds. lf you're not using nonstick molds, flour the molds after buttoring.

2.  Fill a pastry bag with the batter and pipe the mixture into the molds (you can also use a spoon). Fill the molds not quite to the top to allow room for expansion.

3.  Bake until the madeleines expand out of the molds, spring back to the touch, and are slightly browned around the edges. Sprinkle with confectioners' sugar and pop the madeleines out of the molds and onto cooling racks.

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