|50g caster sugar
||chop ginger finely and rub with sugar
||beat until very light and fluffy
||Refrigerate several hours or overnight, either already in moulds or in a bowl.
||Coat madeleine moulds with melted butter then flour. Spoon batter into moulds, and bake at 175°C convection for up to 10 minutes or until puffed up and just beginning to brown. Take out immediately and leave to cool on a wire rack.