Lemon madeleines
Lemon Madeleines
1/2 cup butter or margarine
2 large eggs
3/4 cup granulated sugar
1/4 cup plain low-fat yogurt
1 teaspoon lemon extract
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon grated lemon peel
1/4 teaspoon salt
Confectioners’ sugar
Melt butter or margarine; set aside to cool.
Preheat oven to 400
degrees F.
Grease a Madeleine pan.
In large bowl, with mixer at low speed, beat eggs, sugar,
yogurt, lemon extract, and vanilla extract until blended,
occasionally scraping bowl with rubber spatula.
Increase speed to
high; beat until very light and lemon-colored, about 5 minutes,
occasionally scraping bowl.
Reduce speed to low; beat in flour, grated lemon peel, salt, and
melted margarine or butter until blended.
Spoon 1 tablespoon batter
into each Madeleine shell.
Bake 10 to 15 minutes until Madeleines
are golden brown.
Immediately remove Madeleines from shells to wire racks to cool.
Repeat until all batter is used, greasing Madeleine pan each time.
Sprinkle Madeleines lightly with confectioners’ sugar.
Store
Madeleines in tightly covered container if not serving right away
to prevent them from becoming soggy.
Makes about 2 dozen.
