After receiving the cookbook We Love Madeleines from my sister (Codename: Chunklet’s mom), I couldn’t wait to try out several of the recipes. Until recently, madeleines were only a sporadic treat in the off-chance I’d be in a Starbucks ordering a caramel apple cider. However, after making my own for French Fridays with Dorie, I was hooked, making the special trip to Bed, Bath & Beyond for the madeleine pan worth the effort. Because madeleines are are so easy to make and tasty to snack on, I was a tad bit worried that this cookbook would make me go into madeleine overload and potentially madeleine burn-out. To prevent this, I’ve vow only to make one batch of madeleines each weekend or so.
For my first batch, I made these orange almond madeleines. You can actually see the recipe plus more samples of the cookbook here in Google Books. I was immediately drawn to this recipe because it included almond meal and orange zest, though I used clementine zest because that’s what I had on hand. My first batch turned out a bit dark, but I think that’s because I didn’t butter the pan very well. My second batch turned out much nicer looking (as seen above). So, madeleine recipe number one was a success. Up next week: apple-buckwheat madeleines with sea-salt caramel.