These little almond cakes are delectably moist and slightly chewy. I used an arbequina oil that really pairs well with the ground almonds and hint of lemon. The classic way to make these is in shell shaped moulds, but I have also made them in mini muffin tins, as an alternative. It is critical to use a great quality oil or the flavour of madeleines will suffer.
Preheat oven to 375 °F
Brush 1 large madeleine pan with 1 Tbsp. olive oil. In a medium bowl, whisk together the egg whites, olive oil , ground almonds, icing sugar, vanilla, salt and flour. Add the lemon zest and juice. Whisk until combined.
Spoon the mixture evenly into the oiled madeleine pan or mini muffin tin.
Bake at 375 °F for 15-17 minutes, until golden and firm. Turn cakes out onto a wire rack and cool.
Serve the cakes dusted with icing sugar, toasted almonds and drizzle more olive oil, if desired.
Makes 12 madeleines.
Preparation: Christine Cushing