Madeleine trays are available at specialist kitchenware shops in two sizes - the smallest is the perfect bite-size while the larger size are easily polished off in two or three bites.An electric mixer is also helpful, making short work of whisking the eggs and sugar until very light and fluffy an otherwise labour-intensive task.But before you even get to the whisking stage, get your butter melted and cooled - if you add the butter to the batter while it's hot, you'll end up with tough madeleines.
Resting the batter overnight also helps to achieve the most delicate and tender of little cakes - you can even make it a few days ahead.The key is to serve them warm. Pipe or spoon the batter into the well-greased tins. I use a pastry brush to get right into the corners of the shell shapes.Bake until dark golden on the edges, with the signature little peak in the centre, then turn them out while they're still hot, dust with icing sugar if you wish, and serve straight away. Heaven.
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