French Madeleines
These shell-shaped cakes are made using a medeleine tin, available from specialist kitchen shops and department stores. It is worth greasing and flouring the tins well so that the cakes come out cleanly. They are best on the day of making and, in France, are traditionally dipped into tea to eat. This recipe makes about 30 madeleines, says Mary.
I say: About 20 madeleines, but really scrumptious!
What do we need: (apart from a special tin)
150 gr butter
3 large eggs
150 gr caster sugar
150 gr self-raising flour
1/2 level teaspoon baking powder
grated rind of 1 lemon
Pour la petit histoire
Les Madeleines sont apparues au XVIIIe siécle en Lorraine, et c ést au XXe siécle qu'elles deviennent populaires lorsque Marcel Proust les cite dans sons roman Du côté de chez Swann
A dash of history
Madeleines first appeared in France in the 18th century before becoming immmortalized in novelist Marcel Proust's romantic master-piece Swann's Way in 1913.
"Enjoy"
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