| 50g caster sugar |
chop ginger finely and rub with sugar |
|
beat until very light and fluffy |
Refrigerate several hours or overnight, either already in moulds or in a bowl. |
Coat madeleine moulds with melted butter then flour. Spoon batter into moulds, and bake at 175°C convection for up to 10 minutes or until puffed up and just beginning to brown. Take out immediately and leave to cool on a wire rack. |