What is Madeleine --- is it a cake or a cookie? Well, I think they are a little of both. Essentially, Madeleines are made from a genoise cake batter, and baked in scallop-shaped molds to provide the lovely shape.
Even though I use non-stick, I always generously butter and flour the pan. To fill the madeleine molds, I use a piping bag, which keeps everything neat. If piping bags aren't available, ziplock bags also work perfectly.
I've repeatedly used a recipe from Baking with Julia, which calls for a traditional genoise cake batter. When comparing the two recipes, I noted that this version slightly varies:
- More butter and less eggs - who is to complain about more buttery goodness!
- Refrigeration time - this recipe calls for the batter to set in the frig for 3+ hours. I refrigerated the batter for only 3 hours.
- Leavening - traditional genoise is tricky, as it relies solely on eggs to give the cookie lift, and this recipe calls for a little baking powder.
This pan just came right out of the oven. Those humps are a good sign! I love baking these treats until the edges are a darker brown... the crispy buttery edges are my favorite part...yum! These cookies can be dipped in chocolate, but I like them either plain or with a dusting of powdered sugar.
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Overall, this recipe was very easy and fast to pull together and made just the right amount of cookies - 1 dozen using the large madeleine pan.
After my effort this afternoon, here is the best part...enjoying my treat!
I really enjoyed the buttery flavor and the cakey texture of this madeleine ...delicious!
To see what else is cookin' this week, check out the blogroll at TWD...