INGREDIENTS

INSTRUCTIONS

From: Katie E Green <kgreen@u.washington.edu>  Date: Sat, 19 Aug 1995
08:11:17 -0700 I have three different madeleine  recipes to post over
the next few days. This is the first, adapted  from Joy of Chocolate.
These are very light and taste more like  pound cake than cookies.  It
is also suggested that a madeleine mold can be used for chocolate
candy shells to hold mousse, ice cream, or to shape ice cream,  itself.
You could bake miniature cheesecakes, cornsticks or make  pastry shells
for pate or hors d'oeuvres.  Mix first 5 ingredients and set aside.
Preheat oven to 350F.  Grease  molds. Melt butter and chocolate
together in saucepan. Remove from  heat and stir in sugars; stir in
spice mixture. Beat in eggs  thoroughly to form a smooth batter. Fold
in 1 cup flour; blend well;  then remaining  Place 1 heaping tablespoon
batter into each greased mold.  When all  pan molds are full, bang them
on the counter once or twice to remove  air bubbles and distribute
evenly. If necessary, flatten mold  fillings with dampened fingers.
Bake 10 to 12 minutes until centers  test done. Cool on wire rack.
Makes 40.  REC.FOOD.RECIPES ARCHIVES  /COOKIES  From rec.food.cooking
archives.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 75
Calories From Fat: 43
Total Fat: 4.9g
Cholesterol: 32.4mg
Sodium: 17.6mg
Potassium: 22.7mg
Carbohydrates: 6.9g
Fiber: <1g
Sugar: 1.4g
Protein: 1.5g