Naughty but Nice Madeleines

Recipe Image
Print Print Recipe | Full | 4x6 | 3x5

Serves 24 (1 madeleine each).
Source:

All you need:

1 tbsp Hy-Vee unsalted butter, melted
Hy-Vee flour
1/2 c. Hy-Vee unsalted butter
3 Hy-Vee large eggs, at room temperature
2/3 c. Hy-Vee granulated sugar
1/8 tsp Hy-Vee salt
2 tbsp lemon zest
1 1/2 tbsp fresh lemon juice
1 tsp Hy-Vee vanilla extract
1 1/4 c. cake flour or 1 c. plus 2 tbsp Hy-Vee all-purpose flour
3/4 tsp Hy-Vee baking powder
Lemon Glaze
1 c. Hy-Vee powdered sugar
1 1/2 tbsp fresh lemon juice
1 1/2 tbsp water

All you do:

Brush madeleine molds with melted butter. Dust lightly with flour, tapping out excess. Chill pan in refrigerator while preparing batter.
In a small bowl, melt 1/2 cup butter in the microwave; set aside. In a mixing bowl, beat eggs, sugar and salt on medium-high speed until pale and thickened, about 5 minutes. Beat in lemon zest, lemon juice and vanilla until combined.
In a separate bowl, combine flour and baking powder; using a sifter or fine sieve, sift one-third at a time over batter, folding in after each addition with a rubber spatula. Spoon about 1/2 cup of the batter into the melted butter; stir until well-combined. Fold butter mixture into remaining batter. Cover and chill at least 1 hour or up to 24 hours.
Preheat oven to 400 degrees. Using a rounded tablespoon for each, mound batter into prepared pan; do not spread. Bake for 8 to 10 minutes or until edges are just light golden and centers are puffed and set. Invert and tap pan over cooling rack to remove.
If glazing, cool just until easy to handle while preparing glaze. Whisk together powdered sugar, lemon juice and water. Dip madeleines into glaze, coating both sides. Cool thoroughly on cooling rack, ridge-side-up, until glaze is firm.
If leaving unglazed, sift cooled madeleines with powdered sugar. Best served the same day. Store unglazed madeleines in a tightly covered container and glazed madeleines in a loosely covered container up to 3 days.
Note on pans: A nonstick madeleine pan provides easier removal after baking than a traditional pan. If you don't have a madeleine pan, batter may be baked in regular-size muffin pans to produce little cakes resembling muffin tops. Any pan you use, whether nonstick or traditional, must be buttered and floured to prevent sticking.


Nutrition information per serving:
Calories: 120
Carbohydrate: 16g
Cholesterol: 35mg
Dietary Fiber: 0g
Fat: 5g
Protein: 1g
Saturated Fat: 3g
Sodium: 40mg
Sugar: 11g
Trans fats: 0g

Daily nutritional values:
4% vitamin A
2% vitamin C
0% calcium
4% iron