- 1 of 4 Heat oven to 375 degrees F. Coat 24 indentations in madeleine pans (see Note) with nonstick cooking spray.
- 2 of 4 Into medium-size bowl, sift together flour, cocoa, cornstarch, baking powder and salt. In large bowl, with electric mixer, beat together butter and sugar until smooth and creamy, about 2 minutes. Beat in eggs, yolks, rum and vanilla 1 minute or until blended. On low speed, beat in flour mixture just until combined.
- 3 of 4 Spoon slightly rounded tablespoon batter into each indentation.
- 4 of 4 Bake in 375 degrees F oven 10 minutes or until toothpick inserted in centers comes out clean. Let madeleines cool in pans on rack 5 minutes. Remove madeleines from pan to rack; let cool. Dust with sugar before serving.
Servings Per Recipe:
Per Serving: 37 mg sodium, 1 g fiber, 3 g sat. fat, 55 mg chol., 2 g pro., 86 kcal cal., 5 g Fat, total, 9 g carb.