Ginger madeleines

Tags: French, biscuit
Created: 2022/08/25
Eat these the day they're made.
. Makes 19. 9 steps
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.
6g demerara sugar
1 teaspoon (7g) crystallized ginger
1 tablespoon ginger syrup
2 large eggs
1 teaspoon vanilla
80g flour sieve together   fold in very gently
7g almond flour
3/4 teaspoon baking powder
pinch salt
85g butter melt, cool   fold in very gently
The batter on its own tastes too sweet to me. The finished biscuits tasted fine.