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By Robert Carrier

Published 1965

  • About


  • 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