Ginger Madeleines

I found this madeleine recipe in the   Susan Loomis  book  Tarte Tatin.  This book and On Rue Tatin  tell the story of Susan's life in  a Normandy village  where she runs a cooking school.  Susan is living the life of my dreams.   From beginning to end both books are a great read with wonderfully descriptive chapters. There were moments I felt I was right there renovating the old house, enjoying a  meal in the garden, cooking with Susan.

The madeleines are quick, simple and a delightful bite with an  herb tea morning, afternoon or evening.

Ginger Madeleines
Ingredients
185 grams unsalted butter
1 teaspoon finely grated ginger
230 grams all purpose flour
pinch fine sea salt
20 grams candied ginger (minced)
4 large eggs
200 grams vanilla sugar
butter for buttering tins

Method
Melt butter with grated ginger over low heat.
Cool to room temperature.
Sift together flour and salt.
Add minced (or finely diced) ginger.
Whisk eggs and sugar together in a large bowl until thick and pale.
Fold in flour and ginger mixture.
Add melted butter.
Fill buttered pans 3/4 full with mixture and refrigerate 30 minutes.
Cook at 220C 7 - 8 minutes.
Turn out and serve warm with herb tea.

I don't own any madeleine tins so have used a small patty cake pans. The cakes have a very slight hint of ginger.  Next time I think I will add a little extra ginger to make them a little stronger.