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Madeleines With Cinnamon Recipe
|Flour||1 1⁄2 Cup (24 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Ground almonds||1⁄2 Cup (8 tbs)|
|Almond extract||1⁄4 Teaspoon|
|Self rising flour||1 Cup (16 tbs)|
|Ground cinnamon||1 Teaspoon|
|Milk||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
|Apricot jam||4 Tablespoon (Adjust Quantity As Needed)|
|Confectioners sugar||1 Tablespoon|
Calories 440 Calories from Fat 207
% Daily Value*
Total Fat 23 g36.1%
Saturated Fat 13.7 g68.7%
Trans Fat 0 g
Cholesterol 131.1 mg
Sodium 232.9 mg9.7%
Total Carbohydrates 52 g17.2%
Dietary Fiber 1.1 g4.3%
Sugars 21.3 g
Protein 6 g12.3%
Vitamin A 14.6% Vitamin C 0.04%
Calcium 6.4% Iron 10.8%
*Based on a 2000 Calorie diet
Stir in sugar, egg yolk and enough water to bind to a soft dough.
Roll out to 1/2 inch thickness and use to line two madeleine sheets.
Trim the edges and chill for 30 minutes.
Preheat the oven to 375°.
To make filling, cream butter with all but 1 tbsp sugar.
Gradually beat in eggs, then mix in almonds and almond extract.
Sift in flour and cinnamon and fold in with enough milk to give a soft dropping consistency.
Put 1/4 tsp jam into each pastry case, then spoon filling into each case.
Bake for 15-20 minutes till the filling is golden and springs back when lightly pressed.
Cool on a wire rack.
Mix confectioners' sugar and remaining sugar together and sift over tartlets before serving.