Madeleines

• 2 ounces butter
• ¼ pound castor sugar
• 4 eggs

Whisk butter and sugar in electric mixer until light and creamy. Then beat in egg yolks one by one with a little of the flour. Whisk egg whites until stiff and add them alternately with remaining flour and cornflour. Add vanilla extract and cognac, and mix very lightly. Half-fill madeleine moulds or other tiny individual moulds, buttered and dusted with flour, with this mixture, and