Madeleines

Ingredients for 1 servings:

• 1 vanilla pod(s)
• 100 g flour
• 100 g cornstarch
• 1 tsp baking powder
• 125 g butter
• 3 eggs
• 125 g sugar
• 1 pinch of salt
• 1 tbsp lemon juice
• 100 g semi-sweet chocolate coating
• 1 pack of cake icing, dark
• possibly powdered sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

French cookies, makes 24 pieces

You will also need a baking tray, or ideally two baking trays with ten to twelve shell-shaped holes. We recommend using coated baking trays, as this eliminates the need for greasing. Preheat the oven to 200°C. Slowly melt the butter over very low heat. Split the vanilla pod lengthwise with a sharp knife and scrape out the seeds. Mix and sift the flour, cornstarch, and baking powder. Beat the eggs, sugar, vanilla seeds, salt, and lemon juice until frothy and a whitish mixture forms. First, fold the flour, starch, and baking powder mixture into the egg custard. Then stir in the melted butter. The batter is ready. Melt the chocolate coating and cake glaze in a water bath while filling and baking the cakes. Fill the holes in the pans with about 3/4 tablespoon of batter. Bake the madeleines on a rack on the second shelf from the bottom for 10 minutes. Meanwhile, fill the holes in the second pan (if one is available) with the remaining batter. Remove the cookies from the pan and place them on a wire rack. Fill the pan with the remaining batter, or place the prepared second pan in the oven and bake for another 10 minutes. Dip the cooled madeleines, using the narrow end, into the melted chocolate, then let the coating set. Tip: The version with powdered sugar is also delicious. The madeleines will keep fresh in tins for about a week.