While their fancy appearance and classy name can be intimidating, these airy French teacakes require the most basic ingredient and they are super easy to make. Madeleines are known for their crispy edges their scalloped shell-shape and their characteristic bump. Madeleines start with a sponge-like batter, called a genoise in European baking, and get most of their lift and volume from beaten eggs. The base of our desserts is usually creamed butter and sugar. With Madeleines however, beating the eggs and sugar together is the most crucial and particular step. We’ll beat them for 10 min, YES you heard me 10MIN!…
