Ingredients

• 1 1/4 cups all-purpose flour (preferably T55)
• 2 eggs
• 1/4 cup granulated sugar
• 4 tbsp. butter, melted
• A pinch of salt
• 1 packet vanilla sugar
• 1 1/2 tsp. baking powder
• 1/2 cup milk (dairy or plant-based)
• 1/4 cup pink pralines, chopped

For the royal icing:

• 1 1/2 cups powdered sugar
• 1 egg white

Instructions

1. Whisk the eggs with the sugar and salt until frothy, then add the melted butter and warm milk and mix well.
2. In a separate bowl, combine the flour and baking powder. Gradually add this mixture to the egg mixture. Mix well to obtain a smooth batter. Then add the pink praline.
3. Let the batter rest in the refrigerator for 1 hour.
4. Butter the madeleine molds and spoon the batter into them, filling them about three-quarters full. Bake at 350°F for 13 minutes.
5. Let them cool completely. Meanwhile, make the royal icing. Beat the egg white with the sugar until stiff peaks form. Dip the end of each madeleine into the royal icing, then add a few pink pralines and let it set.