You will need to begin this recipe one day ahead.
Put the rhubarb, orange zest and juice, raw sugar and ginger in a bowl. Cover tightly with plastic wrap to seal and leave overnight in the refrigerator to marinate. Remove the rhubarb, discard the marinating liquid, dice the rhubarb into
Make a beurre noisette by heating a frying pan over medium heat until hot, add the butter and cook, swirling constantly, until it turns a nut-brown colour. Mix the caster sugar and eggwhites in an electric mixer until soft peaks form. Add the sifted flour and almond meal a little at a time to prevent the mixture from clumping. Fold the beurre noisette gently through the madeleine mixture. Transfer the mixture to a piping (icing) bag and place in the refrigerator until firm (about 2 hours before use). Pipe the madeleine mixture into the moulds until they are three-quarters full. Gently place a piece of marinated rhubarb in the centre of each madeleine and
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