Madeleines, buttery French teacakes, are delightful spongy and are traditionally baked in pans with cups shaped like elongated scallop shells.
4 eggs, room temperature
2/3 cup sugar
1/4 tsp almond extract
1/4 tsp vanilla
1 cup all-purpose flour
1/2 cup (1 stick) butter, melted, cooled
1/3 cup maraschino cherries, drained, blotted dry, finely chopped
Heat oven to 375°F. Generously coat 2 madeleine pans (12 cups per pan) with cooking spray; dust with flour, tapping out excess.
Beat eggs and sugar in mixer bowl with whisk attachment on high speed until light and fluffy, 5 to 10 minutes. Beat in almond extract and vanilla.
Fold in flour, 1/3 at a time. Fold in butter, 1/3 at a time. Fold in cherries. Spoon 2 Tbsp batter into each madeleine cup.
Bake in 375°F oven until cookies pull away from sides of cups and wooden pick inserted in center comes out clean, 8 to 10 minutes. Loosen cookies with tip of knife if necessary. Remove from pans immediately; cool completely on wire racks.
Dip rounded end of each Madeleine into melted chocolate, if desired. Cool on waxed paper until chocolate is set.
Calories from Fat 44 (49%)
(8%)Total Fat 5g
(15%)Saturated Fat 3g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Total Carbohydrate 10g
(1%)Dietary Fiber 0g
Sugar Alcohols 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.
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