I’ve made madeleines twice in the past week – once for Tuesdays with Dorie and now for Cook the Book Fridays. Both recipes involved browned butter, but they part ways there. The ones I made earlier in the week were not far off traditional, with a rich, buttery vanilla flavour. The ones I made today are mostly buckwheat flour, with egg whites for lightness and cocoa nibs for a subtle, crunchy chocolate surprise. Not at all traditional, but delicious nevertheless.
I used to bring big baskets of snickerdoodles and chocolate crinkles to meetings, partly because I thought the flavours made a nice contrast, but also for the visual impact. I think I might start doing the same with madeleines, too. The nuttiness of the buckwheat and the chocolate crunch of the cocoa nibs would contrast nicely with the traditional cakes.
I also wish I’d picked up a pint of the ice cream I tried today. Ghost Chocolate, a collaboration between Earnest Ice Cream and East Van Roasters, is made from steeping cocoa shells (that would otherwise be discarded) in cream to make a subtle chocolate ice cream that would complement these buckwheat madeleines perfectly.
I’ll have to make do (happily) with warm madeleines and a cup of tea. C’est la vie.
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One Wet Foot 
Teresa your madeleines look lovely. And I’m always so impressed by your generous sharing heart! Your lucky friends!!
Great insights about the different recipes. My pan is in storage so I’ll have to make due. Now to find the cocoa nibs!
I’m not so sure it’s my generous heart, to be honest. I find baking so relaxing that I do it much more often than is workable for my tiny household – I have to share (or buy an enormous freezer)! And do track down cocoa nibs. They’re such a great pantry addition.
The color of those madeleines is pretty, and they were so good. I ended up with 30 cakes, way too much to have around because I can resist them. I love the photo of the ice cream cone, and it sounds interesting.
The ice cream is so good there and they’re just a short dog walk away – so tempting! I think you’re better at not over-filling your madeleine molds than I am – thirty is a good yield.
I made the ones in Dorie’s Cookies a few months back. Those were good. But David’s were also good, and a surprise with all the unexpected flavors. Sharing madeleines is a great tradition to start. I might do that too.
Yes, they’re just as easy to make as cookies and people are so delighted by them.
Your madeleines look gorgeous and that ice cream sounds amazing! Thinking of that flavor combo…yum!
Thanks, Katie! They turned out so well I’m thinking of making some more for a meeting this week. And I’m trying NOT to think about that ice cream or I might be tempted to run out and get that pint after all!
Looking at that ice cream cone, you have to agree that the cocoa nibs would add tons of flavor to infuse any cream. What a great idea!
That ice cream sounds delightful! And your mads are lovely too!
I am definitely going to track down cocoa nibs and order a supply…probably not as many as David ordered. I never made Dorie’s recipe because I hadn’t unpacked (or, found my pan). I think I picked up the one I have now in a local thrift shop as a back-up. Somewhere in my storage unit is a madeleine pan. Yep, the buckwheat version is delicious. Making two different varieties is a great idea, Teresa. Candy is right with her “generous sharing heart” comment. Nice post.
These look delicious! And that ice cream sounds amazing!
They were and it is amazing! I think you could get a similar flavour by using cocoa nibs in ice cream.
Your madeleines turned out so gorgeous, Teresa! I need to try to make some with buckwheat too!