- 225 g sugar
- 225 g browned butter
- 115 g flour
- 115 g ground hazelnut
- 5 eggs
- 12 g baking powder
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Mix eggs with sugar lightly.
Add flour, baking powder and ground hazelnut, mix until combined.
Add butter and mix until combine.
Rest in refrigerator overnight before use.
Grease small madeleine tray with butter and pipe mixture into moulds.
When ready to use place moulds in oven and bake for 5½ minutes at 180°C.