The shell-shaped, cake-like cookie called Madeleines has become one of my favorites! I just love the texture and taste. These cookies have a tea connection, made famous by Proust. The cookies are a perfect accompaniment to tea. They are lightly sweet and airy - blending with the flavors of tea, rather than overpowering. They match nicely with fruit, too.
I recently bought a Madeleine pan and made my first batch this week. Here is the recipe I used, tho I used 1/2 the sugar and half whole wheat flour. They turned out great! The only problem was that I had to keep myself out of the batter! And I ate four of them immediately out of the oven. ;-)
How uncanny! I just told Jason the other day that I was going to look for a Madeleine pan at Goods for Cooks so I could make a recipe that I have for coconut Madeleines. I was thinking of making them for Saturday!
ReplyDeleteWow - that's very serendipitous! I could have loaned mine to you! :-)
ReplyDeleteThose are great photos! Makes me want to whip up a batch, but I don't have the pan.
ReplyDeleteOh, they do look delicious. Just right for a traditional tea party. Too bad the pans never show up at my favorite bargain stores. I have the same problem when I bake. I just have to eat some to make sure they are good and then I'm hooked. ;-)
ReplyDeleteYour presentation is delightful. Wish I could be there to enjoy them with you.
ReplyDeletethose look great! NIce job
ReplyDeleteYour madeleines look delicious! Thanks for sharing the info, Steph!
ReplyDelete-Karen
It all looks perfect!
ReplyDeleteI'd like to try Amanda's coconut Madeleines. I bet they're delicious with coconut.
p.s.
ReplyDeleteI've recently found that putting the batter into a pastry bag fitted with a large tip, helps to fill the molds more evenly and with less mess then using a spoon.
Sweetcakes - thank you for the tip on the tip! ;-) And Amanda, if you're up for sharing your coconut madeleine recipe, I'll be happy to post it here.
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