Madeleines – The soft buttery flavor of these French cakes are a favorite in my house. Pure and simple, these are a classic that if you haven’t tried making them, you should. They are a perfect accompaniment to your coffee or afternoon tea. The madeleine recipe I used is from Heidi Swanson of Cookbook101 without any adaptations. Visit her site for the recipe and be prepared to lose 45 minutes looking around—you will see why she is one my favorite food bloggers.
A quick word of caution: When it comes to this recipe, make two batches-they go quickly! For someone who loves to bake, I have one sweet tooth in the house and that’s me. So when the yielded 24 lasted less than 24 hours—I was delighted!
A few notes:
- If you have nonstick pans don’t butter and flour them, the dark nonstick finish tends to over bake the scalloped sides. See the pictures below to see what I mean. If you aren’t using nonstick, very lightly butter your pans.
- Fill the madeleine pans ¾ full. Since this recipe does not contain baking soda, the distinctive hump on the back and the spreading is kept to a minimum.
- Do make sure you cook the butter to the point of browness for the nutty aroma and flavor to come out.
