Citrus Madeleines

Author: Canadian Living

These buttery little sponge cakes are feather-light and eaten as a cookie. Instead of the glaze, you can dip them halfway into melted bittersweet chocolate or dust them with icing sugar. You will need a special madeleine pan, available at most kitchen supply stores.

  • Portion size 24 servings
  • Credits : Canadian Living Magazine: May 2008

Ingredients

  • 3 eggs
  • 1/2 cup unsalted butter melted
  • 2 teaspoons grated lemon rind
  • 2 teaspoons grated lime rind
  • 2 teaspoons grated orange rind
  • 1/4 teaspoon vanilla
  • 3/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/3 cup ground almonds
  • 1/2 teaspoon salt
Glaze:
  • 3/4 cups icing sugar
  • 1 tablespoon lemon juice

Method

In large bowl, whisk together eggs, butter, lemon, lime and orange rinds and vanilla. In separate bowl, whisk together flour, sugar, almonds and salt ; whisk into egg mixture.

Spoon by heaping 1 tbsp (15 mL) into each mould of 2 well-greased 12-mould madeleine pans. Bake in centre of 350°F (180°C) oven for 12 to 15 minutes or until edges are golden brown. Loosen with tip of knife. Invert onto rack and let cool.

Glaze: In small bowl, whisk sugar with lemon juice; brush over cooled madeleines. (Make-ahead: Store in airtight container for up to 24 hours or freeze for up to 1 week.)

Nutritional facts Per madeleine: about

  • Sodium 56 mg
  • Protein 2 g
  • Calories 96.0
  • Total fat 5 g
  • Cholesterol 33 mg
  • Saturated fat 3 g
  • Total carbohydrate 11 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Citrus Madeleines

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