The madeleine is a cute French pastry, one of the guilty pleasure which are worth to enjoy, now and again.
For 18 pieces, which you don’t have to eat at once ( they can be stored 3-4 days in a cookie jar), start to melt 90 grams of butter. Mix 10 leaves of chopped verveine with the butter. Cool down.
Mix 2 eggs, 1 egg yolk, 50 grams of honey and 50 grams of powder sugar to get an airy blend. Add 125 grams of self raising flour and a few drops of vanilla extract. Mix all together and add the butter and 50 grams of raspberries. The mixture has to be really fluid.
Put the mixture in a greased madeleine form. Bake for 10-15 mins in a preheated oven at 180°. Cool down. It’s worth waiting for some coffee or tea!
Thanks again, Lisbet.