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Add a photoServings: 12
Ingredients
- 1/2 c. Whole filberts (hazelnuts), toasted
- 1 1/4 c. Confectioner's sugar, more for dusting pan
- 1/4 lb Unsalted butter, more for pan
- 5 Tbsp. All-purpose flour, more for dusting pan
- 1 pch Salt
- 4 lrg Egg whites
- 1/4 tsp Pure vanilla extract
Directions
- 1. Heat oven to 325 degrees. In a small saucepan, heat butter till light amber in color.
- 2. Brush madeleine pan with melted butter, and dust lightly with flour.
- Place hazelnuts and 1 Tbsp. confectioners' sugar in the bowl of a food processor fitted with a steel blade, and process till very fine.
- 3. Combine hazelnut flour mix, 1 c. plus 3 Tbsp. confectioners' sugar, flour, and salt in a medium bowl. Add in egg whites and vanilla, and whisk to combine. Add in melted browned butter, and whisk till incorporated.
- With a Tbsp., fill molds proportionately, about three-quarters of the way.
- Transfer to oven, and bake 14 to 18 min. Cold 2 min, and remove from pan. Cold completely on a rack, ridged side up. Dust cookies with confectioners' sugar.
- NOTES : Classic madeleines are flavored with lemon or possibly orange zest, but variations include chocolate, cocoa, almond paste, or possibly nuts, as in this recipe. Baked in scallop-shaped molds, these cookies are tender with a tight-grained interior and a delicate crust. The origins of madeleines date back to eighteenth-century France. They are said to be named for a young girl from Commercy who introduced them to the court of the Duke of Lorraine, the father-in-law of Louis XV.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 38g | |
| Recipe makes 12 servings | |
| Calories 150 | |
| Calories from Fat 81 | 54% |
| Total Fat 9.3g | 12% |
| Saturated Fat 4.98g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 32mg | 1% |
| Potassium 42mg | 1% |
| Total Carbs 15.46g | 4% |
| Dietary Fiber 0.3g | 1% |
| Sugars 12.45g | 8% |
| Protein 2.0g | 3% |
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