I have loved these for years, but never been brave enough to try these difficult treats. I have heard many have had limited success when it comes to Madeleines. Then I came across this recipe my Julia Childs, who has perfected the technique. Armed with a madeleine baking pan (to give you bake the traditional shell like shape), I set to work in the kitchen, following Julia’s instructions to the letter. Hey presto, they fiddly process was all well worth it and success!
Top tip: ensure all the ingredients are brought to room temperature, before mixing. The melted butter must not congeal in the batter before the ingredients are blended.