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.