I’m such a slacker.
The first “specialty” pan I bought when I first started baking was a madeleine pan. I have made madeleines a total of two times. TWO.
And I love madeleines. So much so that I named my kitty Madeleine. Not to be confused with MadeLINE.
Cute kitty name aside, madeleines are the perfect dessert for breakfast or to nibble alongside your afternoon tea. When made correctly, they are little melt in your mouth shells that have a delicate flavor and a slight sweetness that can warm anyone’s heart. (Way to sound like a Christmas commerical, Jeannette.)
These were supposed to be mini madeleines but I don’t have a mini pan (and Tony would give me “the look” if I came home with a mini version of a pan I already have LOL) so I made these in a standard (non-stick) mad pan. I upped the salt a bit and added a bit more honey (I just can’t resist the flavor of honey!) I baked my mads with some help from Dorie (thanks for sharing Di!) and all was well I baked at 400 degrees in the bottom half of my oven to hopefully off-set them darkening quickly but 10 mins in the oven browned them pretty quickly either way. Still incredibly tasty and some even got the lovely humps
For the recipe, head on over to my good friend Di’s blog Di’s Kitchen Notebook.