Sift together the dry ingredients. Beat in the eggs, and then mix in the melted butter. Pour the batter – and the mixture really is quite liquid – into the prepared moulds, and
Remove from the oven once the madeleines are golden, well risen, and with the characteristic ‘bump’ in the middle. The recipe multiplies well, certainly by up to ten; I learned the recipe using a kilo of flour.
If you wish, you can add, with the eggs, lemon zest, or some vanilla seeds. I have also used a little orange-flower water and grated orange zest. Alternatively, you can use vanilla sugar.
Make a strong infusion of tilleul (linden tea) in about
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