These French classics are best served with a cup of tea or coffee.
They don’t keep very well so they should also be served straight away – you don’t have to tell us twice!
However, the raw mixture will keep in the fridge for up to a week.
This lovely recipe is from Create Beautiful Food At Home, the second cookbook from Adrian Martin, available from April.
160g butter, plus extra melted for greasing
50g plain flour, plus extra for dusting
5 egg whites (at room temp)
160g icing sugar
70g ground almonds
40g toasted flaked almonds
Lightly grease enough small Madeleine tins for 25–30 buns with melted butter, then dust with flour, shaking off any excess. Place in the fridge for at least 2 hours, but overnight is best.
Preheat the oven to 190C/410F/gas mark 6.
Place the butter in a small pan and allow to brown slightly. Remove from the heat and leave to cool.
Sift the flour into a large bowl. Add the egg whites, icing sugar and ground almonds. Using an electric mixer, beat until well combined and smooth.
Slowly add the melted brown butter and mix gently for 5 minutes, until smooth and thickened.
Spoon the mixture into the prepared tins, so that it is about level with the top, leaving a little room for rising, then sprinkle over the toasted flaked almonds.
Bake for 10-12 minutes until well risen, golden and springy to the touch.
Remove from the oven and leave to rest in the tins for 2 minutes, then ease out of the tins with a palette knife and leave to cool slightly on a wire rack before serving.