Almond Madeleines from Paramount Desserts by Christine Manfield
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 quanti...
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Cooking tools:
- Madeleine pan
- Oven
- Mixing bowl
- Whisk
- Sifter
- Spatula
- Measuring cup
- Cooling rack
Ingredients
- 125 g unsalted butter
- 4 large eggs
- 175 g castor sugar
- 1 teaspoon baking powder
- 150 g plain flour
- icing sugar
- 50 g ground almonds
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