A madeleine is a small sponge cake that has a shell shape made by being baked in special pans with a shell-shaped depression. The treat was named for a Madeleine Paulmier, a French pastry cook in either the 18th or 19th century (there is some debate as to the historical time-frame). That is your history lesson for the day!
This batter is made similarly to the "Perfect Genoise"batter that was used for the French Strawberry cake last June. I was not so impressed then and I'm not this time either. My madeleines turned out more dense than they should be. The batter also made fewer actual cookies. It could be a "folding in" issue - something neither my sister nor I are very confident about. It could also be due to a slight lag in filling the pans and baking - it was supposed to be done right away but I needed to nurse the baby before filling the pans. Maybe the batter settled a bit. Regardless, I think that the flavor of the madeleines is good and would also be quite tasty with almond extract instead of vanilla. Some day I will figure out genoise... but now is not the time!
For the recipe, please visit our host blog, Counter Dog.
Congratulations on your newborn baby boy! He looks absolutely adorable! Nice to read that you are all doing well! And your guest baker/sister did a marvelous job on the Madeleines!
ReplyDeleteTake good care of the both of you!
Oh, what a blessing!! Congratulations. Your madeleines look perfect!
ReplyDeleteCongratulations and YES he is a cutie-pie! Good job for following doctor's orders and letting someone else in the kitchen for awhile! The madeleines turned out great! Blessings to you and growing family! Catherine
ReplyDeleteCongratulations on your very beautiful baby!!! You should definitely be following the doctor’s orders. Let everyone pamper you while you recuperate!!
ReplyDeleteYour madeleines look wonderful! Great job, ladies!!
Yes, that folding stuff is a little tricky. I kept thinking to myself, "I'm really glad no one is here to witness this lame attempt..." But really, who's got time to worry about a little egg settling when you've got an amazing, beautiful, sweet new person over which to kvell? (That's Yiddish for boasting -- not that you did this, but you should!) Thanks for sharing the picture. It makes me optimistic for the future on a day when we all need it. Mazel tov.
ReplyDeleteCongratulations! So impressed that you are blogging. Madeleines are supposed to be a little dense, so maybe you are closer than I was to the real thing. Take care of yourself and that cutie pie!
ReplyDeleteYou're amazing! And that baby is sooo adorable!!
ReplyDeletexoxoxo
Oh, he is just as precious with his eyes open! Love it that your sis helped you out on this one:)
ReplyDeleteForget the madeleines- that baby boy is a very precious blessing who will grow up with a sweet & wonderful Mom who cooks delicious foods for him! May you both be well and healthy.
ReplyDeleteHe is a sweet one. Congrats!
ReplyDeleteI am with Bev - forget the Madeleines;enjoy the baby :-)
You are right. Cutie!! Congrats on your new Bouncing Baby boy!!
ReplyDeleteI thought the mads were a little dry. Ah, well. We carry on.
Only a true baker would post a picture of her baby boy beside the kitchen mixer :) Congrats on your son - he is cuuuuuuute! And let's not forget the kudos to your sister.
ReplyDeleteCongratulations on the baby and props to your sister! Love the photo with the baby next to the KitchenAid. Ha ha =)
ReplyDeleteSuper cute! I'm so glad that "himself" has arrived safely and everyone is settling in.
ReplyDelete(And Hello to your guest baker!)
Congratulations! They'll be plenty of time to figure out genoise batter when he gets older, I'm sure. In the meantime, the madeleines that you and your sister produced look perfect.
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