Hazelnut brandy madeleine from We Love Madeleines by Miss Madeleine

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Notes about this recipe

  • Zosia on July 08, 2016

    With yolk-contaminated egg whites needing to be used, pre-ground hazelnuts in the freezer and a short baking time, these made an excellent sweet treat to serve with iced coffee on a hot summer day. Lacking brandy, I used 1 tsp vanilla and 2 tsp water to make up the balance of liquid. Denser than some madeleines, they were still tender and moist with good hazelnut flavour. I believe there's a mistake in the suggested baking time of 25-30 minutes; mine took only 12 minutes, fairly standard for these mini cakes.

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