Variation On A Classic Dish
Savory Madeleines
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 55 min.
Ready in
Calories:
173
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 173 cal. | (8 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 2.4 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 108 mg | (3 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 7 mg | |||
| Cholesterol | 130 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- softened butter (for Madeleine baking pan)
- 2 Tbsps Pine nuts
- 2 garlic cloves
- 2 handfuls Basil
- 2 ozs Parmesan
- 3 Tbsps olive oil
- ½ tsp salt
- freshly ground peppers
- ½ tsp lemon zest
- 4 ozs Pastry flour
- 1 tsp Baking powder
- 3 egg yolks
- 4 ozs Yogurt (0.1% fat)
Preparation steps
1.
Butter 8-10 Madeleine wells.
2.
Toast pine nuts in a dry pan until light brown, remove from the pan and cool. Peel garlic. Rinse basil and combine with pine nuts, crushed garlic and Parmesan in a blender. Puree and gradually add oil to make creamy pesto. Season with salt, pepper and lemon zest, mix well.
3.
Preheat the oven to 325˚F
4.
Mix flour with baking powder in a bowl. Add egg yolks, pesto and yogurt and whisk well. Using two spoons, spread batter in prepared wells and bake in preheated oven at 175°C (approximately 325°F) for about 15 minutes or until golden brown. Remove from the oven and cool slightly. Transfer to a serving plate and serve garnished with basil, if desired.
