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Lemon Almond Madeleines

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Submitted by gbpdude

YIELD

servings

PREP

30 min

COOK

10 min

READY

40 min

Ingredients

½ 118
1 237
CUP ML ALMONDS
blanched *
1 237
CUP ML SUGAR
2 226
STICKS G BUTTER, UNSALTED
softened
4 4
LARGE LARGE EGGS
1 15
TABLESPOON ML LEMON ZEST
freshly grated
1 237
1 5
TEASPOON ML BAKING POWDER
double acting
¼ 1.3
TEASPOON ML SALT
¼ 59
CUP ML LEMON JUICE
fresh
1 1
X X POWDERED SUGAR
for garnish *

Directions

Preheat oven to 375℉ (190℃).

With a pastry brush, butter the madeleine molds well with some of the clarified butter.

In a food processor, grind the almonds with the sugar to a very fine texture.

I n a large bowl with an electric mixer cream the butter, add the almond mixture, beating, and beat the mixture until it is light and fluffy.

Add the eggs, 1 at a time, beating well after each addition, and then beat in the rind.

Into a bowl sift together the flour, baking powder and the salt and add to the butter mi xture, alternately with the lemon juice, beginning and ending with the flour mi xture and blending the batter after each addition.

Using an offset spatula, spread the batter into the buttered madeleine molds, scraping off any excess batter with the edge of the spatula.

Place the filled molds on a baking sheet.

Bake the madeleines in the lower third of the oven for 10 minutes, or until golden at the edges.

Turn them out onto a rack to cool.

Wash and dry the molds, butter again and repeat process with remaining batter.

Sift the confectioners’ sugar over the cooled madeleines prior to serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 234g (8.3 oz)
Amount per Serving
Calories 991 67% from fat
 % Daily Value *
Total Fat 74g 114%
Saturated Fat 45g 226%
Trans Fat 0g
Cholesterol 394mg 131%
Sodium 388mg 16%
Total Carbohydrate 25g 25%
Dietary Fiber 1g 4%
Sugars g
Protein 21g
Vitamin A 47% Vitamin C 15%
Calcium 8% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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