2014 A to Z Blogging Challenge - M is for Madeleine, Apricot Madeleine

Tuesday, April 15, 2014
The secret to a good madeleine is all in the lightness of touch!
Assiette of 5 Desserts;
Almond and Apricot Madeleines (at back on top of caramelised oranges)
Shotglass of Elderflower and Prosecco Jelly with Berries
Strawberry and Cream Tartlets
Mini Chocolate Éclairs
Heart Shaped Scones with Clotted Cream and Jam

Madeleines are traditional French small shell shaped sponge cakes. They are lighter than normal sponge cakes.
The original madeleine recipe I use comes from here. I don't add the coffee, but fold in almonds and apricots. The secret is to fold the flour & butter very carefully into the well whipped egg and sugar mix so you don't lose the air. This ensures they are light and fluffy and seriously addictive!

See more assiette of desserts we have served here.