Proust’s Madeleines

Preparation info
    • Difficulty


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By Nigella Lawson

Published 1998

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Since you need to leave the batter for 1½ hours, you may have to think of baking them as you eat the first two courses. You can eat them – warm and fragrant – as cake-biscuits for pudding. Obviously, you need to buy the special moulds for these shell-shape cakes, but that’s not difficult now. I use ones that can take two tablespoons of the mixture below, but are best when you fill them with just one. You may, then, need to bake them in 2 batches.