|Eggs||4 (At Room Temperature)|
|Granulated sugar||2⁄3 Cup (10.67 tbs)|
|Sifted all purpose flour||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs), melted and cooled|
1. Grease well and flour pans for four dozen madeleines. If only half this many are available, cut the recipe in half and make it again. This is because the butter, on standing, settles to the bottom and causes a heavy rough layer. Place racks near the bottom of the oven and preheat the oven to hot (400° F.).
2. Beat the eggs with the salt, adding sugar gradually, until the mixture stands in very stiff peaks. Add vanilla.
3. Sift about one-quarter of the flour at a time over the egg mixture and fold it in until no flour shows.
4. Add the butter about a tablespoon at a time and fold it in as quickly as possible. Fill the prepared pans about three-quarters full, place in oven immediately and bake until brown, about ten minutes.
Serving size: Complete recipe
Calories 2078 Calories from Fat 991
% Daily Value*
Total Fat 112 g172.9%
Saturated Fat 64.2 g320.9%
Trans Fat 0 g
Cholesterol 1087.8 mg362.6%
Sodium 779.8 mg32.5%
Total Carbohydrates 231 g77%
Dietary Fiber 3.4 g13.5%
Sugars 135.8 g
Protein 39 g78.1%
Vitamin A 75.7% Vitamin C
Calcium 15.4% Iron 52.8%
*Based on a 2000 Calorie diet