Smoked Paprika and Fontina Madeleines

Page 82

Cuisine: French | Course Type: Cookies/Bars

(1 review)

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Recipe Reviews

These airy little sponge cakes pack a huge smokey, cheese-y flavour punch!

The method follows that of a typical sponge cake batter but with no sugar and all of that cheese I did have concerns about the finished texture. The concerns were groundless because these were moist with a delicate crumb. At 32 little cakes, my yield was higher than the recipe indicated.

I served them warm with this soup.

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