1 cup of butter (200 g)
2 1/3 cups of sugar (250 g)
8 separated eggs
2 1/4 cups of all-purpose flour (300 g)
1 tablespoon of baking powder
1 teaspoon of vanilla extract
For the syrup
2 cups of sugar
1 cup of passion fruit juice
1 cup of butter (200 g)
2 1/3 cups of sugar (250 g)
8 separated eggs
2 1/4 cups of all-purpose flour (300 g)
1 tablespoon of baking powder
1 teaspoon of vanilla extract
For the syrup
2 cups of sugar
1 cup of passion fruit juice
Beat the butter and sugar well
Mix the egg yolks, flour, baking powder, and vanilla extract, then fold in the egg whites
Shape the mixture into 5 cm high quindim molds
Before adding the mixture, add one dried apricot to the bottom of each mold
Bake in a preheated oven at 180°C for 30 minutes or until a toothpick comes out clean
Let it cool and demold
Make the syrup: in a pan, combine sugar with 1 cup of water and passion fruit juice
Heat over low heat until the sugar dissolves and the syrup thickens slightly
Let it cool
Dip each Madalena into the syrup and then into powdered sugar
Yields 35 pieces
