Last weekend was a feast of butter. I made Chicken Pot Parmentier (which I’ll tell you about on the next Cook the Book Friday), brioche, and these madeleines. I’ve had pretty good luck whenever I’ve made madeleines, even getting humps most of the time. This time around, there was something a little off with the texture, with large cracks in the top that I’m not used to seeing and the batter didn’t conform to the molds the way it usually does. Perhaps it was because the batter’s second rest was a bit longer than an hour, or perhaps I overworked the it a bit when incorporating the egg whites. This version shouldn’t be attempted on a day full of errands and projects, I think.
In this case, looks don’t matter because the flavour was perfect and the cakes were light. Madeleines are one of my favourite treats to bake for people, so I’m always glad to try another version.
I’m curious to know how many madeleines the average pan holds. This recipe called for two eight-madeleine molds and mine holds twelve, so I used one of my grandmother’s vintage tea cake pans for the balance of the batter. They turned out to be prettier than the ones in the madeleine pan. C’est la vie.