Madeleines

This is an excellent recipe, which I followed very closely with the exception of putting the flour on the pans. The pans I used were brand-new and non-stick so no need for flouring. I chilled the batter for two hours in the fridge and the madeleines rose beautifully.

My batter made 21 madeleines across the two pans and I cooked each tray for about 10 minutes at 190 degrees Celsius. I will probably reduce the temperature to 180 next time as the side of the cake in contact with the pan did brown a little too quickly, while the tops were just slightly dry.

I dusted one cooked and cooled batch with cinnamon sugar and the other with just sifted icing sugar.