Basic, fluffy madeleines are easy to make with this recipe

[{"selector":"#anim-60ae3efe-5a90-4b8f-98e9-e23113a4f554","keyframes":{"opacity":[0,1]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-12616558-ddba-4184-bbb8-0c8c24adc8d2","keyframes":{"transform":["translate3d(651.78584%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] madeleines At whatever time of day, we can't resist the irresistible softness and slightly dome-shaped madeleines. Indulge in the flavor of these classic French tiny cakes, easily identified by their distinctive shel l form.

[{"selector":"#anim-f2d03e92-0fb7-48d5-8704-858f877d471c","keyframes":{"opacity":[0,1]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-1bfc8cd3-fcb0-465c-9655-20ddac3aa02c","keyframes":{"transform":["translate3d(651.78584%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] madeleines If you want to spice up your handmade madeleines, try adding orange blossom or vanilla extract. Here, with pictures to back it up, is the lowdown on how to whip up this classic French dessert. After then, it's all on you :-)

Ingredients

[{"selector":"#anim-1fb48e2d-5a28-41f1-87fb-e6eb3e6d2953","keyframes":{"opacity":[0,1]},"delay":200,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-486657fe-2070-4d86-a4f0-7fbbc08f804d","keyframes":{"transform":["translate3d(651.78584%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] A dozen eggs 2.5 cups (240 grams) of flour 200 grams, or 1 cup, of sugar Butter, 1/3 cup (160 gr) 11 grams of baking powder, or 2 teaspoons

Materials

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Step 1

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Step 2

[{"selector":"#anim-bef2f04f-643c-4495-a15b-fffb7b01c0b9","keyframes":{"opacity":[0,1]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-03c1839d-d99c-4a24-b423-0f8b847eb02a","keyframes":{"transform":["translate3d(535.93754%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Butter is melted. Add to the mixture that was previously prepared. To g et a creamy consistency, beat.

Step 3

[{"selector":"#anim-48ed46a4-1b5a-488f-8a35-eb2ddbf1a6c6","keyframes":{"opacity":[0,1]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-0d310246-b0ba-419f-8a69-9cd644d0d79d","keyframes":{"transform":["translate3d(562.50002%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Pour the mixture into the molds. Put in the refrigerator for at least one hou r.

Step 4

[{"selector":"#anim-06a3187a-4bf2-485d-a158-d5524dd30c4b","keyframes":{"opacity":[0,1]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-1ac7418c-44ef-4bf1-98be-6677006a459b","keyframes":{"transform":["translate3d(535.93754%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Cook for six minutes at 430 degrees Fahrenheit (220 degrees Celsius), followed by six minutes at 350 degrees Fahrenheit (180 degree s Celsius).

Step 5

[{"selector":"#anim-1bed897c-1b95-4c15-a286-83772a979757","keyframes":{"opacity":[0,1]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-adce8c96-2fd0-434e-becf-5ab6ff24850e","keyframes":{"transform":["translate3d(562.50002%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Enjoy it now that it's ready!

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