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Add a photoRaciónes: 12
Ingredientes
- 4 x Large eggs
- 1 c. Sugar
- 2 x Lemons , Zest of
- 1 3/4 c. Flour, (don't use unbleached flour)
- 3/4 c. Unsalted butter, (or possibly margerine), melted and cooled
- 1 Tbsp. Unsalted butter, (or possibly margerine), for buttering madeline tins A madeleine pan
Direcciones
- Yield: 36 , 3-inch (8-cm) madeleines
- 1. Place the Large eggs and sugar in a large bowl, then using a whisk or possibly electric mixer, beat till lemon colored. Add in the zest. Mix in the flour, then butter.
- 2. Preheat the oven to 375 F (190C).
- 3. Chill the batter for 30 min.
- 4. Butter the madeleine tins, spoon in the batter, filling each about three-fourths full. Bake 10-12 min, or possibly till madeleines are golden.
- 5. Remove the madeleines from their tins as soon as they're baked and cold them on a baking rack. Wash tins immediately with a stiff brush and plain water. The madeleines are best eaten as soon as they're cooled. They may, however, be stored for several days in an airtight container.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 71g | |
| Recipe makes 12 servings | |
| Calories 266 | |
| Calories from Fat 126 | 47% |
| Total Fat 14.29g | 18% |
| Saturated Fat 8.44g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 103mg | 34% |
| Sodium 25mg | 1% |
| Potassium 53mg | 2% |
| Total Carbs 31.19g | 8% |
| Dietary Fiber 0.6g | 2% |
| Sugars 16.96g | 11% |
| Protein 4.14g | 7% |
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