Exquisite French recipe: soft nut cookies Madeleine

Cookies Madeleine - the quintessence of Frenchlight desserts: tiny, delicate, with a delicate aroma of nuts and honey. The Parisians are famous for the ability to create from simple products delicacies, which can safely qualify for the title of gourmet dishes. "Madeleine" is one of such "secret" recipes: it does not require special cooking skills, but it provides a consistently excellent result.

Ingredients:

Eggs - 70 g (1 - 2 pieces)

Sugar - 45 + 10 g

Butter of high fat content - 55 g

Flour - 60 g

Nut paste - 50 g

Honey - 10 g

Baking powder - 1/2 tsp.

Cooking method:

Before starting to work with the test, prepare the mold: grease the walls and bottom of the notches with butter and place in the freezer compartment

Sift the flour into the bowl, add the baking powder and stir thoroughly - it is important that it is evenly distributed in the loose mass

Beat the eggs, shake the yolk with the protein untilhomogeneous emulsion, measure 70 grams. Whip them with 45 grams of sugar until lush creamy foam. When working with a mixer, start with a minimum speed, gradually increasing to a maximum

Melt honey, walnut paste, ten gramssugar and butter. For this dessert, the pistachio cream is best suited - it will add color and saturation with the liver. White sugar can also be replaced by brown sugar. If there is no pistachio paste, others will do: peanut, almond, chocolate Nutella

In the egg mixture enter the floury and mix thoroughly - it should turn out a viscous, but quite steep dough

Add the creamy-nut emulsion to the mass - the dough will get a denser and friable consistency

Fill the test cavity in the cooled form with two thirds. Slightly shake the shape for even distribution of the mass and place in the refrigerator for half an hour

Preheat oven to 170 degrees and bakeworkpiece 5 - 8 minutes. Take care that the dough does not dry out and become stiff. Take out the cookies still warm - after cooling, they easily go away from the edges of the mold