Fluffy madeleines with a hint of egg flavor.
I finally came up this recipe after trying and making changes to many recipes. I wanted to post it here before I forgot!
You can skip Step 3, but resting the batter make the madeleines tastier. The cooking time varies depending on the oven and the size of the muffin cups. So please adjust as needed. If you want to make the chocolate version, use 45 g of flour and 5 g of cocoa powder!
Enjoy Japanese food around the world.