Chocolate and lemon madeleine
Heard of Madeleines before but never made them, until I've found a silicon shape on a shop and knew it was fate. They are so fluffy, light and work wonders with Nutella. Original recipe here.
2. Using a whisk beat the eggs with the sugar mixture until blends well. Add the butter and whisk well.
3. Lightly add the flour. Cover and refrigerate over night. The overnight rest helps the cookies develop their characteristic bump on their backs. If you don't have enough time, let it chill at least one hour in the fridge.
4. Heat the oven at 220 degrees. Butter a madeleine shape then dust with some flour and tap out the excess. Add the mixture. If you use a silicon shape you don't need to grease it with anything. Pop in the oven at 180 degrees and insert a wooden spoon in the door to keep it slightly ajar.
5. Bake for 13-15 minutes and test with a toothpick to see if they are ready. Leave the cookies to rest on a rack. You can keep them in a closed box for 2 days.