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25-30
medium madeleinesEasy
By Anne Willan
Published 1981
To the French, madeleines are forever linked with Commercy, the town in Lorraine that bakes huge quantities for distribution all over France.
flour |
Sift the flour with the baking powder. Whisk the sugar and eggs together in a bowl until thick and light; then beat in the orange flower water. Fold in the flour, sifting it over the egg mixture in three batches. When the last batch is almost mixed, sprinkle the melted butter over it and fold together as lightly as possible; the batter quickly loses volume after the butter is added. Chill the b