Madeleines with hazelnuts and brandy

I love the story of the Madeleine and Marcel Proust cookie in which he brings back old childhood memories when he tasted that cookie after many years. Amazing how the smell and taste of an ordinary cookie takes us on a journey into the past. I think everyone has their own madeleine cookie. Which one is yours? Today there are countless variations of this traditional French dessert. I present to you one fine and slightly drunk variant with hazelnuts. The recipe is with minor changes from the book "We love Madeleines" ... I believe you will not be able to stop at one!

Preparation steps

Melt the butter on a low to medium temperature until it turns brown (approx. 5 minutes). Mix toasted and ground hazelnuts with powdered sugar, vanilla sugar, flour and salt. Add egg whites and brandy / cognac and mix everything. (According to the original recipe, the egg whites should not be beaten into the snow, but I did so.) Then add - meanwhile chilled - butter and mix everything until you get a uniform mixture. Pour the mixture into molds for madeleines by filling only 3/4 of the shells and place in a preheated oven at 180 degrees. The cookies are baked for about 10 minutes.

Serving

The finest are warm or at room temperature. You can sprinkle them with a little powdered sugar.

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