I’ve been a huge fan of homemade Madeleines ever since the French Fridays with Dorie group made honey-spiced Madeleines in September 2011. Don’t get me wrong; I’ve had my share of the Starbucks Madeleines before, but once I invested in a specialty pan just for these little cakes, I haven’t touched a store-bought Madeleine since. My fondness for these cookies runs deep enough that my sister (Codename: Chunklet’s mom) gave me the We Love Madeleines cookbook for Christmas this year. So there was no way I was missing this week’s TwD: BwJ assignment!
This week’s Madeleine recipe seemed a bit more finicky than I expected. I suppose it’s because I made only half the recipe for my one Madeleine pan (seeing as the batter needed to be baked immediately). Anyway, this meant I was working with only a tablespoon and a half of melted butter, which proved a bit problematic in keeping melted. I had to nuke it twice to keep it liquidy.
The end result produced a delicious Madeleine, but they started losing their soft cakiness after 15 minutes! Maybe it’s been awhile since I’ve had Madeleines thanks to last month’s cleanse, but I’m not used to eating sweets immediately anymore. The first Madeleine from this batch was moist and tasty as opposed to the one I had 15 minutes later which was a bit stiff and dry. If you’d like to try your hand at these Madeleines, head over to this week’s Tuesdays with Dorie: Baking with Julia hosts, Katie and Amy Thisdell of Counter Dog, where they’ve posted the recipe.