Madeleines - French
|Almond extract||6 Drop|
|Milk||1 Cup (16 tbs)|
|Butter||3 1⁄2 Ounce|
|Baking powder||8 Gram|
1. Sift the flour, baking powder and sugar in a bowl, and then add the beaten eggs, melted butter and the milk and the almond extract, mix all ingredients well and get a batter like consistency, cover with cling film and let it rest for an hour.
2. After an hour fill the batter about ¾ of the mould, in the individual mould for madeleines which has been greased with butter and dusted with flour, the mould should measures 3 by 2 inches.
3. Bake everything at 390°F for the first 10 minutes, then lower the temperature to 350°F and bake for further 10 minutes or until the madeleines are golden brown, with their traditional small bump.
4. Serve the madeleines along with you tea.
Instead of almond extract you can use the vanilla extract or the grated lemon zest.
You can also subtract 2 ½ tablespoons of flour and add the same quantity of bitter cocoa, in order to make the chocolate madeleines,. Do not flour the mould, but sprinkle with cocoa powder in order to avoid those annoying white stripes on the cookie surface.