I’m always a fan of recipes that use random ingredients. Well, random in my opinion. For example, I rarely see recipes with self-rising flour or cornstarch, so when I do, I like to make the recipe and use up my supply of said random ingredient. This time, it was the buckwheat flour in We Love Madeleines’ apple-buckwheat goodies that attracted me. That, and I had apples that needed to be used before spoiling.
Because of the buckwheat flour, these madeleines had a heartier texture and were a bit chewier than the usual delicate madeleine. They initially tasted good with the apples and the sea salt caramel playing off each other. However, the madeleines turned rock solid pretty quickly, like within a day and a half, so don’t keep these sitting around. Or, just do like I did and make only half the recipe.
Up next for Super Bowl weekend: maple pecan madeleines.