Light, dense and made with almond flour and ricotta, these Madeleines are your new edible and transportable best friends!
Prepare four medium bowls.
Medium bowl 1: Melt unsalted butter and set aside.
Medium bowl 2: Whisk ricotta cheese & milk.
Medium bowl 3: Mix flour & almond flour & baking powder (with whisk)
Medium bowl 4: Whisk egg & sugar.
Add the flour mixture, melted and cooled butter and ricotta mixture to the eggs and whisk until you have a smooth batter, without any lumps.
Let set in the fridge for 1 hour, or up to one day.
Preheat the oven at 470°F (240°C) and grease your madeleine pan.
Spoon the batter evenly in the depressions of the pan and bake for 4 minutes.
Lower the temperature to 410°F (210°C) and bake for 6 minutes longer.
Let cool a few minutes and remove the madeleines from the pan. Enjoy right away with a cup of coffee!
*You can make 10 regular madeleines with this recipe.
**Can be kept at least a week in a container. No need to keep in the refrigerator.