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Almond Madeleines
Preparation info
- Difficulty
Easy
Appears in
Published 1998
These small, light-as-a-feather delicacies are of French origin, a traditional tea cake made famous by the writings of Marcel Proust. Madeleines are best eaten as soon as they are made. This quantity will make a couple of dozen tiny cakes.
Ingredients
125 g 4 175 g
Method
Preheat the oven to and butter and flour a madeleine tray. Melt the butter over a moderate heat until it begins to brown, then strain it and allow to cool to room temperature.220°C - Whisk the eggs in an electric mixer for a few minutes until thick. Wit
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