30 minutes


  • 3 Eggs
  • Burrie Noisette, 125 grams
  • Sugar , 125 grams
  • Vanilla Essence, 1 table spoon
  • Flour, 150 grams
  • Baking Powder, 1 tea spoon



Whisk the sugar, eggs and essence to a sabayon.

Fold in the flour and baking powder.

Fold in the Noisette and chill for up to 2 hours.

Pipe into well buttered madeleine moulds and bake in a moderate oven for 20 min at 180 degrees.

Turn it out and cool thereafter.

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