Category Archives: Baking
Madeleines. Little French cakes, that I’ve made just twice before, using Dorie Greenspan’s recipes. The perfect accompaniment to tea. The first time I made madeleines, they were honey-spiced. The second time they were brown butter-vanilla.
The recipe challenge for Cook the Book Fridays this week is sort of combination of these predecessors. David Lebovitz’s Buckwheat Madeleines has the distinct flavors of brown butter (love the nuttiness) and dark honey (I used buckwheat). These ingredients are layered on a buckwheat batter, adding to the earthiness. Finally, cocoa nibs provide a little crunch and a hint of chocolate flavor. What a lovely package!
I liked that David’s recipe used all egg whites. I looked at other madeleine recipes, and they all called for whole eggs. I’m always looking for delicious ways to use up egg whites. I suspect that I could use egg whites in place of whole eggs in other madeleine recipes. That’s a trick I’ll remember.
This recipe made A LOT of madeleines. I have a regular pan and a mini-madeleine pan. I unintentionally overfilled the molds, but there was lots of batter left over after filling both pans. Certainly, I could have made half the batter and had plenty of madeleines.
My madeleines didn’t have the ideal shape because I overfilled them, but they still tasted good.
I brought them to a garden club activity to share with the ladies. They were a hit.
You should try these. They are so simple to fix up. You can find the recipe here. It’s also on page 270 of David Lebovitz’s My Paris Kitchen. See what my blogging friends thought by following their links.