Post by NancyRogers on Dec 18, 2003 7:28:23 GMT -6
Cocoa Madeleines
Filled Chocolate Madeleines
Mocha Madeleines
2 eggs
1 teaspoon instant-coffee crystals
1/2 teaspoon vanilla
1 cup sifted powdered sugar
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/8 teaspoon baking soda
1/2 cup margarine or butter, melted and cooled
Powdered sugar
1. Grease and flour twenty-four 3-inch madeleine molds; set aside.
2. Beat eggs, coffee crystals, and vanilla in a medium bowl with an electric mixer on high speed for 5 minutes. Gradually beat in 1 cup powdered sugar. Beat for 5 to 7 minutes more or till thick and satiny.
3. Sift together flour, cocoa powder, and baking soda. Sift one-fourth of the flour mixture over the egg mixture. Gently fold in. Fold in remaining flour by fourths. Fold in melted margarine or butter. Spoon into prepared molds, filling three-fourths full.
4. Bake in a 375° oven for 10 to 12 minutes or till tops spring back when lightly touched. Cool in molds on a rack for I minute. Loosen cookies onto rack, molded side up, and cool. Sift additional powdered sugar over tops. Store in freezer. Makes 24.
Choco-Mocha Madeleines: Follow directions above except fold 1 ounce finely chopped semisweet chocolate into batter along with the cooled margarine.
B H & G Christmas Cookies 1991
Lemon-Almond Madeleines
1/2 cup sugar
2 egg yolks
1/2 cup butter (no substitutes), melted and cooled
1/2 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1/2 teaspoon vanilla
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/4 cup finely chopped toasted almonds
2 slightly beaten egg whites
Powdered sugar
GREASE and flour twenty-four 3-inch madeleine molds. Set molds aside.
BEAT sugar and egg yolks in a medium mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add butter, lemon peel, lemon juice, and vanilla. Beat on low speed till combined. SIFT together flour, baking powder, baking soda, and salt. Sift or sprinkle about one-fourth of the flour mixture over the egg yolk mixture. Gently fold in. Repeat, folding in one-fourth of the flour mixture at a time. Fold in nuts. Gently stir in egg whites. Spoon batter into prepared molds, filling each mold about half full.
BAKE in a 375° oven for 10 to 12 minutes or till edges are golden and tops spring back when lightly touched. Cool in molds for I minute. Using the point of a knife, loosen cookies from molds; invert onto a wire rack. Remove molds, and cool cookies completely on rack.
COVER tightly and store at room temperature up to 3 days. Just before serving, sift powdered sugar over tops of pastries. Makes 24.
Nutrition facts per cookie: 78 car., 6 9 total fat (3 g sat. fat}, 28 mg cholesterol, 67 mg sodium, 6 9 carb.., 0 9 dietary fiber, 1 9 pro.
B H & G Holiday Cooking 1997
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Light Orange Madeleines
1/2 cup light corn-oil spread
1 large orange
1 cup sugar
3/4 cup thawed frozen no-cholesterol egg substitute
1 1/4 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
About 1 1/2 hours before serving or early in day:
1. In 1-quart saucepan over low heat, heat light corn-oil spread until
melted; set aside to cool. Grate peel from orange; reserve orange for use
another day.
2. Preheat oven to 400 degrees F. Spray one madeleine pan (12 3 3/8 by
2-inch shells) with nonstick cooking spray.
3. In large bowl, with mixer at low speed, beat sugar, egg substitute,
orange extract, and vanilla extract until blended, occasionally scraping
bowl with rubber spatula. Increase speed to high; beat until very light and
lemon-colored, about 5 minutes, occasionally scraping bowl. With rubber
spatula or wire whisk, fold in flour, salt, grated orange peel, and melted
corn-oil spread until blended.
4. Spoon about 1 tablespoon batter into each madeleine shell. Bake 10
minutes or until golden. immediately remove cookies from shells to wire
racks to cool. Repeat until all batter is used, spraying shells each time.
Store cookies in tightly covered container. Makes about 2 1/2 dozen cookies.
Good Housekeeping December1993
Filled Chocolate Madeleines
Mocha Madeleines
2 eggs
1 teaspoon instant-coffee crystals
1/2 teaspoon vanilla
1 cup sifted powdered sugar
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/8 teaspoon baking soda
1/2 cup margarine or butter, melted and cooled
Powdered sugar
1. Grease and flour twenty-four 3-inch madeleine molds; set aside.
2. Beat eggs, coffee crystals, and vanilla in a medium bowl with an electric mixer on high speed for 5 minutes. Gradually beat in 1 cup powdered sugar. Beat for 5 to 7 minutes more or till thick and satiny.
3. Sift together flour, cocoa powder, and baking soda. Sift one-fourth of the flour mixture over the egg mixture. Gently fold in. Fold in remaining flour by fourths. Fold in melted margarine or butter. Spoon into prepared molds, filling three-fourths full.
4. Bake in a 375° oven for 10 to 12 minutes or till tops spring back when lightly touched. Cool in molds on a rack for I minute. Loosen cookies onto rack, molded side up, and cool. Sift additional powdered sugar over tops. Store in freezer. Makes 24.
Choco-Mocha Madeleines: Follow directions above except fold 1 ounce finely chopped semisweet chocolate into batter along with the cooled margarine.
B H & G Christmas Cookies 1991
Lemon-Almond Madeleines
1/2 cup sugar
2 egg yolks
1/2 cup butter (no substitutes), melted and cooled
1/2 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1/2 teaspoon vanilla
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/4 cup finely chopped toasted almonds
2 slightly beaten egg whites
Powdered sugar
GREASE and flour twenty-four 3-inch madeleine molds. Set molds aside.
BEAT sugar and egg yolks in a medium mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add butter, lemon peel, lemon juice, and vanilla. Beat on low speed till combined. SIFT together flour, baking powder, baking soda, and salt. Sift or sprinkle about one-fourth of the flour mixture over the egg yolk mixture. Gently fold in. Repeat, folding in one-fourth of the flour mixture at a time. Fold in nuts. Gently stir in egg whites. Spoon batter into prepared molds, filling each mold about half full.
BAKE in a 375° oven for 10 to 12 minutes or till edges are golden and tops spring back when lightly touched. Cool in molds for I minute. Using the point of a knife, loosen cookies from molds; invert onto a wire rack. Remove molds, and cool cookies completely on rack.
COVER tightly and store at room temperature up to 3 days. Just before serving, sift powdered sugar over tops of pastries. Makes 24.
Nutrition facts per cookie: 78 car., 6 9 total fat (3 g sat. fat}, 28 mg cholesterol, 67 mg sodium, 6 9 carb.., 0 9 dietary fiber, 1 9 pro.
B H & G Holiday Cooking 1997
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Light Orange Madeleines
1/2 cup light corn-oil spread
1 large orange
1 cup sugar
3/4 cup thawed frozen no-cholesterol egg substitute
1 1/4 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
About 1 1/2 hours before serving or early in day:
1. In 1-quart saucepan over low heat, heat light corn-oil spread until
melted; set aside to cool. Grate peel from orange; reserve orange for use
another day.
2. Preheat oven to 400 degrees F. Spray one madeleine pan (12 3 3/8 by
2-inch shells) with nonstick cooking spray.
3. In large bowl, with mixer at low speed, beat sugar, egg substitute,
orange extract, and vanilla extract until blended, occasionally scraping
bowl with rubber spatula. Increase speed to high; beat until very light and
lemon-colored, about 5 minutes, occasionally scraping bowl. With rubber
spatula or wire whisk, fold in flour, salt, grated orange peel, and melted
corn-oil spread until blended.
4. Spoon about 1 tablespoon batter into each madeleine shell. Bake 10
minutes or until golden. immediately remove cookies from shells to wire
racks to cool. Repeat until all batter is used, spraying shells each time.
Store cookies in tightly covered container. Makes about 2 1/2 dozen cookies.
Good Housekeeping December1993