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Orange Madeleines

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Yield

1 batch

Prep

20 min

Cook

10 min

Ready

45 min

Ingredients

Amount Measure Ingredient Features
3 large eggs Camera
2 each egg yolks * Camera
cup sugar Camera
1 tablespoon orange zest Camera
1 teaspoon vanilla extract Camera
2 tablespoons orange juice Camera
1 cup all-purpose flour Camera
4 tablespoons butter
melted
Camera
Trans-fat Free, Low Sodium

Directions

Preheat oven to 375℉ (190℃).

Grease and flour madeleine pans.

With mixer in large bowl, beat together the eggs, yolks, sugar, orange zest, vanilla, and orange juice until pale yellow and almost tripled in volume (about 6 minutes).

Sift flour over this mixture; fold in gently but thorougly; do not overwork or mixture will deflate.

Fold about ¼ cup batter into cooled butter and then fold back into cake mixture.

Spoon batter into prepared pan, filling almost to the top.

Bake madeleins until just barely golden around edges, about 7 to 10 minutes.

Cool 1 minute and remove from pan with a small, sharp knife.

Sift powdered sugar over warm madeleines.

Refill pans and continue to bake until all batter has been used.

It is not necessary to regrease and flour the pan.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 126g (4.4 oz)
Amount per Serving
Calories 403 34% from fat
 % Daily Value *
Total Fat 15g 24%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 189mg 63%
Sodium 134mg 6%
Total Carbohydrate 20g 20%
Dietary Fiber 1g 4%
Sugars g
Protein 16g
Vitamin A 11% Vitamin C 8%
Calcium 3% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
 

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