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The original recipe with guaranteed success is for 18 pieces. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.
For a madeleine tray with 18 holes, greased and floured
How it's done
Place the butter, sugar and salt into a bowl, mix using the whisk on a hand mixer, stir in the eggs and vanilla seeds, continue to mix until the mixture turns a paler colour. Mix the flour, almonds and baking powder, stir into the mixture along with the strawberries. Spoon the mix into the prepared tin.
Approx. 20 mins. in the lower half of an oven preheated to 180°C. Take the madeleines out of the oven, allow to cool a little, remove from the tin and leave to cool on a rack.
|Tip:||Use fresh, diced strawberries instead of frozen ones.|
|Shelf life:||in an airtight container for approx. 2 days.|
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