Madeleine — a biscuit, very similar to a biscuit, but a little softer. There are many versions of its origin, but one of them says, that came up with this recipe is the maid Stanislaw Leszczynski, her name was Madeleine. On one of the balls in Paris, she filed this cookie and since this pastry is a favorite dessert in Europe. I am ready to Madeleine for the second time, the first time they are poorly removed from the mold and the surface was loose from — the small amount of oil. This recipe I liked a lot more, so you his advice Madeleine, you can add anything you like — nuts, lemon peel, candied fruit, vanilla and so on. D. I added vanilla and peaches, slightly marinated in liquor.
Sugar — 1 cup
Egg chicken — 3
Flour — 1 cup
Butter — 150 g
salt — 1 pinch
Baking powder — 1 teaspoon
Vanilla, berries, shokolad- — the choice
1. whisk eggs with sugar in a lush white foam. Sifted flour and baking powder mixture. Melt the butter and cool, add the dough with vanilla or any stuffing taste.
2. Mix and send the dough in the refrigerator for 1 — 2 hours. Forms grease with butter (silicone molds do not need to grease) and spread to 2 hours. L. test in each mold. We send in a preheated 180 degree oven for 5 minutes, then reduce temperature to 160 degrees and bake for another 8 minutes. The finished cookies should be soft, not desiccate it.