Today it’s back to childhood and my grandmother’s kitchen with this adaptation of her famous madeleine recipe. I grew up loving these small cakes and I miss them so much I had to create my own version 🙂
Ingredients: (for 20 madeleines)
- 50g raw sugar
- 85g corn starch
- 2 eggs
- 60g of softened butter
- 2g vanilla
- 2g baking powder
Preparation: 15 minutes
Baking: 10 to 15 minutes -190°C
- In a bowl, mix the corn starch, the sugar, the vanilla and the baking powder.
- Add the eggs one by one.
- Add the butter and mix with a wooden spatula. The dough should be thick and elastic.
- In buttered madeleine tins, place one tablespoon of batter. Bake on a tray at mid-height until golden.
- Let the madeleines cool down a little before taking them out of the tin.