Deceptively Simple Madeleines

Baking

I have always been intimidated by Madeleines. Firstly, because they’re French, and I feel like French Baking is superior to American Baking. Of course this is my just opinion, having never been to France but having attempted several French recipes that are much more complicated than American ones. What’s our claim to fame, Chocolate Chip Cookies? I love a good chewy, chocolatey cookie as much as the next girl (probably more) but no matter how you dress it up it’ll never be as fancy as a Macaron.

Madeleines are like the classy yet sophisticated school girl of French patisserie, and I’ve always been too afraid to make them, for no reasons other than that they’re French, require a fancy pan and are usually pretty expensive when store-bought.

All of my fears were totally unwarranted.

I followed Smitten Kitchen’s recipe exactly and they were perfect!

I did leave them in the fridge for 8 hours – started in the morning – because Dominique Ansel’s recipe took an overnight approach even though Deb Perelman stated only a few hours was necessary. I would have made his recipe but they were for mini Madeleines and I have a regular sized pan.

They only made *exactly* one pan’s worth, which was a shame because we had guests over and we ate all of them, except one which was glorious with coffee in the morning.

These are another cookie I’d like to gift simply because they are #fancy but actually not a lot of work.

Check out the recipe here.

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