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|Sugar||1 Cup (16 tbs)|
|Grated lemon rind||1|
|Cointreau/1 tablespoon extract||2 Tablespoon|
|Sifted cake flour||2 Cup (32 tbs)|
|Butter||1 Cup (16 tbs), melted|
Serving size: Complete recipe
Calories 3678 Calories from Fat 1802
% Daily Value*
Total Fat 205 g314.8%
Saturated Fat 122.1 g610.6%
Trans Fat 0 g
Cholesterol 1329.7 mg
Sodium 312.4 mg13%
Total Carbohydrates 412 g137.2%
Dietary Fiber 4.8 g19.1%
Sugars 216.4 g
Protein 48 g95.4%
Vitamin A 132% Vitamin C 10.7%
Calcium 20.4% Iron 122.7%
*Based on a 2000 Calorie diet
Stir in lemon rind and Cointreau.
Sift flour over egg mixture and fold in gently, just until blended.
Gradually fold in cooled and melted butter.
Fill buttered and floured madeleine molds 3/4 full.
Bake for 15-20 minutes at 375Â°.
Cool on racks 5 minutes.
Remove from molds and invert on racks to finish cooling.
Cookies may be dusted with superfine sugar when cool.