I’m convinced this madeleine rivals with the ones from Proust’s childhood memory.
I’ve recently joined the ranks of the unemployed, but just because I don’t get up to go to work every morning doesn’t mean I can’t be productive.
I had a friend coming over for coffee and I thought these would be the perfect mid-afternoon treat. I now have my very own Madeleine-induced memory — a lovely afternoon of real conversation and culinary indulgence.
The recipe below comes from / is translated from this french recipe found on ChefNini.com — a daily source of inspiration and amazing recipes all around.
The magic secret for lovely, spongy madeleines is to swap 30g of butter for 30g of peanut butter. The original recipe calls for dipping them into chocolate — I wanted to enjoy the taste of the peanut butter so I skipped that part.
Yields: 8 big madeleines
75 g of granulated sugar
85 g of flour
1/2 teaspoon of baking powder
30 g of butter
30 g of peanut butter
- Whisk the egg and the sugar until the mixture whitens.
- Pour the flour and baking powder into the egg and sugar mixture.
- Melt the butter and incorporate it into the mixture. Add the peanut butter.
- Leave the mixture in the fridge for an hour.
- Spread butter on your mold. Sift flour on top. This will prevent the madeleines from sticking to the mold.
- Spoon the mixtures in the mold. Cook for 15 minutes at 220C.