Madeleines…had to look it up!  According to Webster’s… “a type of small, rich cake baked in a shell shaped mold”.  I wish every recipe in our BWJ had pictures for these times when I don’t know what I am trying to acheive. 🙂  If you would like the recipe, check out Amy and Katie’s blog.

So I was off to Bed Bath and Beyond for a Madeleine pan.  I figured there have been so few purchases I have had to make to participate in this baking group, why not…after all…I want the classic look of the shell shaped mold if I am going to tackle the recipe.


I was feeling a bit more confident with this recipe since we made a similar batter with our French Strawberry Cake last spring….and that was a hit in my family.  What I do remember about baking genoise: the comment in the book stating “This is the point at which the batter is at its most fragile, so fold gingerly”.  That will surely make you fold cautiously!!!…especially after beating eggs for 10+ minutes!  You see, the cake gets its lift from the air retained in the whole egg and sugar mixture that is beaten until it has tripled in volume…not any leavening or beaten egg whites.  The next step of adding the dry ingredients can be daunting….



Trying to get that ribbon that will stay for 10 sec…I found the last time, that it was a lighter touch to sift the dry ingredients onto the egg mixture…still in thirds…and then gently fold.


DSCF7098Ready to go…after gently folding.



At this point I thought they looked pretty good…although I noticed in the recipe that it listed a cup of powdered sugar but not what to do with it.  I figured it would be to dust them, but having never seen a madeleine I was thankful to those of you who posted on the P & Q page! 🙂  Thank you!


The cookies were made, the kitchen smelled heavenly, and the text messages went out…”Madeleines are fresh out of the oven and ready if you are in the area to come pick up”.  I think this is one of my favorite parts of this baking group…my tasters!  Everyone is so eager to taste two new creations a month…never have to ask twice!!  Extra exciting this time, as I have new followers and tasters from book club…might have to bring a sampling of something to a meeting soon. 🙂

No one in my group had ever tasted a madeleine so it was a new experience for all of us.  We all thought they looked really cute and would be perfect for a tea…and…that you need the tea or coffee to go with these.  Although the flavor was good, they seemed a bit dry.  I of course thought they would taste better dipped in chocolate…another suggestion was to have jelly/jam in the middle.  My tasters that had them the next morning with coffee all reported back they were great that way.  Maybe we just don’t know that is the way they are suppose to be eaten haha!  I would say these are a keeper for times I was putting on a luncheon, tea, or shower…not too hard and would look cute on the table. 🙂

17 thoughts on “Madeleines

  1. Ohh cream or jam in the middle, now there’s an idea! Even if they wouldn’t be classic madeleines then. I also enjoyed these with tea, I think the dry texture is good for dunking.

    • Thank you! :)…the “tasters” idea came from me not really liking a lot of the recipes so I didn’t know if they were turning out or not!! haha!…and then my husband and son like anything so that didn’t help either. Had to recruit a few others to get a better sampling of opinions and now they all can’t wait for the next recipe 🙂

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