My first (or most memorable) experience with madeleines was at, in my opinion, the best restaurant in Atlanta, Bacchanalia. After being served at least five courses of amazing and fresh food, the waiter asked if we needed anything else. We all said that we could not even imagine there being anything else for them to give us! The waiter replied, "Oh, but there are two more courses!" We all thought he was kidding until a plate of tiny assorted cookies and a tray of fresh butter madeleines were placed in front of us. The buttery smell wafted around our table, and suddenly I had the need to taste one. They were, let me tell you, some of the best cookies of my life. Warm and buttery, with a golden, shell shaped crust, they were caramelized on the outside and like a pound cake on the inside. Absolutely perfect. This is my idea of the perfect madeleine.
This recipe is from 101 cookbooks and can be found here. It features a stick and a half of butter (I know, but it is just so good) and the zest of a lemon, which lends a freshness to the rich cookies. I apologize for the lack of pictures here; I kept saying "I forgot to take a picture of that!" But if you were wondering, I followed the recipe exactly (unlike usual). In my tiny pan, I ended up making about 80 cookies. My french class of four people probably won't finish them. =)
I did end up forgetting to dust them with powdered sugar, but they really didn't even need it. They are best fresh out of the oven, but they held up well all day. I can't vouch for how long they last since mine were eaten the first day. I know that metal pans are on an entirely different level of legitimacy, but silicon works just fine for me. If you want to buy a pan, I probably would recommend a metal one. This is a pretty easy recipe and very rewarding.
Madeleines are perfect for sitting down with a warm cup of something to relax.
Enjoy.
xoxo,
allie
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