Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt 1 oz of butter in a small saucepan over medium heat. Coat the madeleine pan molds with a thin layer of butter. Place in the refrigerator for a few minutes to allow the butter to set. Repeat with another layer of butter and then coat the molds with 1 oz of flour. Set aside. | 2. Melt the rest of the butter in a small saucepan over medium heat. Stir continuously until butter begins to brown slightly. Set aside. | 3. Sift the rest of the flour and the baking powder on to a sheet of parchment paper. Sift once more and set aside. | 4. In a mixing bowl, combine the sugar and the lemon zest. Add the eggs and stir well. Using a whisk, beat the sugar and egg mixture until mixture is pale in color and the whisk, when lifted from the bowl, creates ribbons of liquid. | 5. Pour in the milk and stir to combine. Add the flour and carefully fold it in using a rubber spatula. | 6. Add 2 tablespoons of the batter mixture to the melted butter in the saucepan and stir until mixture is well combined. Fold this mixture back into the batter. | 7. Cover the mixing bowl with plastic wrap and place in refrigerator for a minimum of 1 hour. | 8. When ready to cook, at 20 minutes prior to making the madeleines, preheat the oven to 465 degrees F. | 9. Transfer the batter to a pastry bag with a large plain tip. Fill the molds in a teardrop shape half full. Transfer the molds to the oven and bake for 6 minutes. | 10. Lower the oven temperature to 390 degrees F and finish baking for 3-4 minutes. At this point, they should be golden brown and puffy/bulging in the center. | 11. Remove from oven and unmold them onto a wire rack. Serve warm or cool completely for storage. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	13	ounces	divided	1599.4784	117.6391	139.3463	76.1042
butter	6 3/4	ounces	divided	1090.7662	50.1178	34.0817	91.854
sugar	8	ounces	powdered	882.2362	226.2743	0.0	0.0
egg	4			286.0	1.44	25.12	19.02
milk	2	ounces		34.5864	2.7102	1.786	1.8541
baking powder	1/2	ounce		7.5126	3.9264	0.0	0.0
lemon				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.