Light Madelines????

[critikid]

Do any of you recipe gurus happen to know if a light version of Madelines even exists??? Light or not - I'm looking for a tried and true recipe. Thought they'd make a nice addition to the Christmas repetoire!!
Thanks in advance for your help and suggestions.

PS - spent the weekend making Cranberry Liquer and Raspberry Liquer...tick tock, tick tock, tick tock....!!!

[critikid]

Nobody ever goes to the second page (except maybe me) so I'm bumping up my own post....
Anybody out there in "cookie land" with a good recipe...help....???

[CompassRose]

I DON'T have tried-n-true (no madeleine pan, for one, though I have considered adding to the pan-chaos by buying one more than once... specially since seeing, in my Christmas Cookies book, a recipe for little cookies baked in madeleine tins and iced into tiny Santas...) but if you are wanting to go Proustian without the Victorian enbonpoint, I know I have at least ONE recipe, in the Eating Well Dessert Cookbook. Possibly a few more; I can check when I get home.

Do not panic!

And speaking of posts that have fallen into oblivion, hasn't anyone ever heard of or used Frijoles Bola Rojas, "red ball beans"? :(

Here's a picture...
http://www.foodsubs.com/Photos/redballbeans5.jpg
... look how cute and shinily rotund they are!

[Jasmine-Rose]

MiMo posted these on the cookie thread. I haven't tried them but I printed out the recipe - sounds like they were wonderful:



I made these last night when I got home from work, and they are already gone. My friend and I ate all 12 in about an hour.

Orange Madeleines

2 large eggs, separated into white and yolks
1/8 tsp. salt
1/3 cup granulated sugar
1/3 cup all-purpose flour
1 T. grated orange rind
1 T. olive oil
1 tsp. orange extract
1 T. confectioners' sugar, for sprinkling

Heat oven to 400 degrees F. Coat one madeleine pan (twelve 2x3-3/8 inch shells) with cooking spray.

Beat together egg whites and salt in medium-size bowl on high speed until stiff, glossy peaks form.

Beat together egg yolks and sugar in large bowl until pale yellow, about 1 minute. Stir in flour, orange rind, olive oil, and orange extract until blended. Gently fold in beaten egg whites just until blended; do not overfold. Spoon batter into each shell, dividing equally.

Bake for 10 minutes or until golden. Immediately remove madeleines from pan to wire rack; let cool completely. Just before serving, sift confectioners' sugar over madeleines.

Per cookie:
58 calories
2 g. fat (0 g. saturated)
1 g. protein
9 g. carbohydrate
0 g. fiber
35 mg. sodium
35 mg. cholesterol

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[CompassRose]

I found two recipes for you: one in The Eating Well Dessert Cookbook and one in Susan Purdy's Have Your Cake and Eat It, Too.

Chocolate Madeleines
Eating Well Dessert Cookbook

1 large egg
1 large egg white
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder, preferably Dutch-processed
1-1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup buttermilk
3 Tbsp canola oil
3/4 cup sugar
1 tsp vanilla extract
1 tsp instant coffee granules OR 2 tsp grated orange zest
1 ounce bittersweet (NOT unsweetened) chocolate OR confectioners' sugar for decoration

Preheat oven to 400F. Brush a madeleine pan with oil or coat with nonstick spray. Dust with four, tapping out excess; set aside. (Alternatively, if you do not have a madeleine pan -- hey, they're talking to me! Never noticed that! -- coat and flour 18 small mini tartlet tins.)

Place whole egg and egg white in a mixing bowl and set the bowl in a larger pan of hot water to warm while you prepare remaining ingredients. Stir the egg occasionally.

Sift flour, cocoa, baking powder, baking soda and salt into a bowl; set aside. Combine buttermilk and oil; set aside.

Take egg bowl off water, add sugar, and beat with electric mixer on high speed until mixture is thickened and pale, about 5 minutes. (The beaters should leave a ribbon trail when lifted.) Blend in vanilla, and coffee OR orange zest. With a rubber spatula, alternately fold the dry ingredients and the buttermilk mixture into the egg mixture, making 3 additions of dry and 2 of liquid.

Drop batter by tablespoonfuls into prepared pan, filling each depression about 3/4 full; you will use about half the batter. Bake for 12-15 minutes, until tops of madeleines spring back when lightly touched. Immediately loosen cakes from pan and invert on a wire rack to cool. Clean and prepare pan as above and repeat with remaining batter. (The madeleines are best eaten the day they are baked, but can be wrapped and frozen for up to 1 month.)

If decorating with chocolate, melt in a small bowl set over a pan of barely simmering water. (If this was me, I would melt in a Ziplok baggie and snip off a weensie corner.) Drizzle over the scalloped side of the madeleines. Alternatively, dust with confectioners' sugar.

Makes about 2 dozen. Per madeleine: 70 calories, 1g protein, 2g fat, 11g carbohydrate, 70mg sodium, 9mg cholesterol

Almond-Hazelnut Madeleines
"The technique for making traditional madeleines is similar to preparing a genoise: Whole eggs are warmed and whipped, then sugar is added before sifting on flour and folding in butter. This method does not work well when fat is reduced, so I have substituted a sponge cake technique, wherein the eggs are separated and stiff whites are folded into the batter. This method, although I have adapted and changed the ingredients somewhat, was suggested by (and is used with the permission of) Nina Simonds, in her "Lemon Madeleines" recipe published in Eating Well magazine (July/August 1992).
To vary the flavor (without changing the nutritional analysis), substitute orange extract for almond and use Curacao or Grand Marnier instead of hazelnut liqueur." - Have Your Cake

Butter-flavor no-stick spray
2 large eggs, separated, at room temperature
Pinch of salt
1/4 cup granulated sugar, divided
1 tsp almond extract
1 tsp vanilla extract
1 Tbsp Frangelico liqueur or water
1 Tbsp hazelnut or canola oil
2 tsp unsalted butter, melted
1/4 cup plus 2 Tbsp sifted cake flour
Confectioners' sugar

Equipment
Madeleine mold (mine -- that is, Susan's -- has shells about 2 3/4 x 1 3/4 inches), preferably nonstick, or mini cupcake pan, or cookie sheet

Position a rack in the centre of the oven, and preheat it to 325F. Whether using a nonstick or plain madeleine pan or cookie sheet, coat it with cooking spray, then dust generously with flour, and tap out excess flour.

In a medium bowl, using an electric mixer, whip egg whites with salt until foamy. Gradually add 2 tablespoons of the sugar, and whip until the whites are nearly stiff but not dry. Shake off the beaters into the bowl, and without washing them, return them to the mixer.

In a large bowl, combine the egg yolks with the remaining 2 tablespoons sugar and whip on high speed for about 3 minutes, until light yellow and creamy. Add both extracts, the liqueur/water, oil, and melted butter, and whip for 2 minutes.

Fold in about 1/3 of the whipped whites into the yolk mixture, then alternately fold in the flour and the remaining whites.

Drop about 1 tablespoon ful of batter into each madeleine shell, nearly filling it. Or drop the batter by tablespoons into the prepared mini-cupcake pan or onto the cookie sheet. Bake for about 12-14 minutes if using a mold, or about 10 minutes if using other pans, until tops are golden. Cool in the pan on a wire rack for about 3 minutes. Then, run the tip of a paring knife around each madeleine to release it, gently pry it out, and set to cool completely on a wire rack. (If using a cookie sheet, use a spatula to release madeleines.)

When madeleines are cool, turn them shell pattern up, and sift on a light dusting of confectioners' sugar.

"Light Touch: I'm willing to bet even Proust wouldn't notice that these madeleines lack two thirds of the sugar and nearly all the butter (3/4 cup) found in the original version -- 60 percent calories from fat -- still baked in Proust country near Commercy, France.

By altering the traditional mixing technique and the proportions of the ingredients, I dropped total calories from fat to 29 percent, making each madeleine nearly sin-free. If you replace the liqueur with water, you drop 3 calories per cookie."

Makes 24 1-3/4 x 2-3/4" madeleines. 31 calories each, 1g protein, 1g fat, 0.3g satfat, 4g carbohydrate, 17mg sodium, 19mg cholesterol.