Madeleine Cookies by Martha Stewart
- Number of Servings: 12
Ingredients
Heat oven to 325 degrees. In a small saucepan, melt butter until light amber in color.
Brush madeleine pan with melted butter, and dust lightly with flour. Place hazelnuts and 1 tablespoon confectioners' sugar in the bowl of a food processor fitted with a steel blade, and process until very fine.
Combine hazelnut mixture, 1 cup plus 3 tablespoons confectioners' sugar, flour, and salt in a medium bowl. Add egg whites and vanilla, and whisk to combine. Add melted browned butter, and whisk until incorporated. With a tablespoon, fill molds evenly, about 3/4 of the way. Transfer to oven, and bake 14 to 18 minutes. Cool 2 minutes, and remove from pan. Cool completely on a rack, ridged side up. Dust cookies with confectioners' sugar.
Serving Size: Makes 12 pieces muffin shape.
Number of Servings: 12
Recipe submitted by SparkPeople user IRINA75.
Heat oven to 325 degrees. In a small saucepan, melt butter until light amber in color.
Brush madeleine pan with melted butter, and dust lightly with flour. Place hazelnuts and 1 tablespoon confectioners' sugar in the bowl of a food processor fitted with a steel blade, and process until very fine.
Combine hazelnut mixture, 1 cup plus 3 tablespoons confectioners' sugar, flour, and salt in a medium bowl. Add egg whites and vanilla, and whisk to combine. Add melted browned butter, and whisk until incorporated. With a tablespoon, fill molds evenly, about 3/4 of the way. Transfer to oven, and bake 14 to 18 minutes. Cool 2 minutes, and remove from pan. Cool completely on a rack, ridged side up. Dust cookies with confectioners' sugar.
Serving Size: Makes 12 pieces muffin shape.
Number of Servings: 12
Recipe submitted by SparkPeople user IRINA75.
Nutritional Info Amount Per Serving
- Calories: 158.1
- Total Fat: 10.4 g
- Cholesterol: 56.9 mg
- Sodium: 55.8 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 0.4 g
- Protein: 2.3 g
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