Almond Lemon Madeleines

By cmcrobb

Requires the Mini Madeleine Pan
Makes 90 cakes using the 30mm cookie scoop
Calories: 42 per cookie
Weight Watchers Points: 1 per cookie

Ingredients

• Ingredients:
• 100 g ground almonds
• 1 cup sugar
• 1 cup (2 sticks) unsalted butter, softened
• 4 large eggs
• 1 tablespoon freshly grated lemon rind
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup fresh lemon juice

Details

Servings 6

Preparation

Step 1

%{color: red}Preheat oven to 375F%
Spray Madeleine Pan molds with 'Pam Baking' spray. Use a pastry brush to spread evenly.
*%{color: royalblue}Preparing the Batter%*
Cream butter, ground almonds and sugar until mixture is light and fluffy. Add eggs one at a time, beating until completely combined with other ingredients. Add and beat in lemon rind.
Mix flour, baking powder and salt together. Add flour mixture to butter mixture, alternating gradually with lemon juice. Begin and end with flour mixture, mixing well after each addition.
*%{color: royalblue}Filling the Molds%*
Use the 30mm cookie scoop. Round the scoop very slightly. Spread dough with a fork.
*%{color: firebrick}Bake for 8 to 10 minutes%*
or until golden brown around edges.
Turn Madeleines onto a cooling rack.
Wipe the pan, and repeat the process.
I got 90 cakes using the 30mm cookie scoop.