By Michel Roux Jr.
Buttery French sponge cakes traditionally baked in scallop-shaped Madeleine moulds. They’re made with sugar, flour, melted butter and eggs, often flavoured with lemon or almonds. The English version is often baked in dariole moulds and topped with jam, desiccated coconut or icing sugar.
Madeleines
Madeleines with lemon curd
See all recipes for madeleines (3)
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