White Chocolate–Almond Madeleines

These delicious cookies came about as a variation of the Gianduja Madeleines. Here, white chocolate and almonds, which always make a good match, replace the gianduja and ground hazelnuts. I cannot stress enough to be cautious of overwhipping the egg whites. I have seen it happen too many times with my students, and it can ruin both the appearance and the texture of the cookies. The oven temperature is also critical; if you are not certain your oven is accurate, it is better to set the tempe