These traditional shell-shaped French cookies are served at afternoon tea at the Savoy in London, courtesy of Anton Edelmann, maitre chef des cuisines.
- Yield: Makes 24
- 9 tablespoons unsalted butter, melted and cooled to room temperature, plus more for molds
- 1 3/4 cups all-purpose flour, plus more for dusting
- 2 1/2 teaspoons baking powder
- 1 1/4 teaspoons ground cinnamon
- 3 large eggs
- 3/4 cup plus 3 tablespoons sugar
- 5 tablespoons milk
Preheat oven to 375 degrees. Butter and flour madeleine molds. Tap out excess. In a medium bowl, sift together flour, baking powder, and cinnamon; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat eggs and sugar until creamy. Add flour mixture and milk; mix until smooth. Add butter, and beat until creamy. Cover with plastic wrap; chill for 20 minutes.
Transfer mixture to a medium pastry bag fitted with a coupler. Pipe mixture into prepared molds. (Alternatively you can use 2-inch paper baking cases.) Transfer to oven, and bake until golden brown, about 9 minutes. Remove from molds immediately, and cool on a wire rack.