I had an odd idea about madeleines. They were much ado about nothing in my book. Perhaps the ones I had eaten at so called French cafe’s here in the Middle East, did much to educate me; incorrectly. Pretty, but dry, bites of compacted sawdust. I was not compelled to try baking madeleines at home either and the more celebrated they became, the more I spurned them.
Friends, however unknowingly, were conspiring against my prejudice. First, Thanh from Eat, Little Bird published a beautifully photographed post featuring Madeleines. Golden, nutella centred ones. In mini muffin tins. It was hard, very hard to disagree with such greed inducing evidence. I crumpled and bought a madeleine tin. That part was easy. However, it sat looking pretty for weeks, collecting dust on my shelf.
Second, was Mrs Cucina. Many a time, she has led me down the path of delicious indulgence, much to the detriment of my waistline. This time wasn’t going to be any different. She had tried Thanh’s recipe and her infectious enthusiasm and unflinching loyalty to it, could not fail to make an impact. She sealed the deal when she said the batter would remain, unharmed, in the fridge for three days. Sold.
The next day, I whipped up the batter, which was the work of minutes. My oven runs hot so in five minutes of baking time, I had golden coloured, buttery tasting, lemon scented, light as a cloud textured, shell shaped sponges. I baked half for ourselves, and kept the other to bake afresh for a coffee morning with friends. The ease of it, the bake-straight-from-the-fridge advantage and above all the taste and texture, won me over completely. Such is its estimation in my opinion, that I have baked these thrice in the same week. That never happens.
Make madeleines. Make these madeleines. Put a nugget of nutella in the middle, or some chocolate chips. Time it right and you can amble away into the sunshine, with these glowing on a plate. Or comfort yourself by the fire, on a cold afternoon with a steaming hot cup of tea. No one need ever know how easy these are to make……….. or how many you ate.
Click here for recipe on eat, little bird.