preparation: 20min | difficulty:
© 2011 Tony El Batal
dedicated to: Melissa Matta and Ralph Assouad
serving portion: 28 mini madeleines
- 150g sifted flour
- 125g butter, softened
- 150g sugar
- 2 large eggs
- 2 tbsp milk
- 1 tsp baking powder
- 1 tsp liqueur or coffee aroma
- To prepare the batter whisk the eggs and sugar until obtaining a white paste. Gradually add the sifted flour and baking powder; then add the butter and milk.
- Add the coffee aroma or liqueur; mix thoroughly. Then refrigerate for at least 30 minutes.
- Preheat the oven to 220°C . Spoon the batter into the molds. Bake 3 to 4 minutes, then lower the oven temperature to 180°C and keep baking 3 to 6 minutes or until the edges of the madeleines are golden brown.