Thursday, May 15, 2008
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. ;-)