This week our Tuesdays with Dorie group is baking the quintessential French cookies – madeleines using a traditional recipe based on a génoise cake batter.
Madeleines are quite often linked to Marcel Proust since he used one of his madeleines memories to explain the difference between voluntary and involuntary memory. Believe it or not there are actually studies being conducted that have tried to assess the accuracy of Proust’s ideas. I am ready to bet the idea to research such a topic was born in the head of a foodie researcher.
Edmund Levin in The Way the Cookie Crumbles even went on a madeleines recipe testing quest trying to find the recipe that Proust might have referred to. Come on now, don’t try to guess if the recipe in Baking with Julia by contributing baker Flo Braker made the cut!
Last year when we baked the French Strawberry Cake using the Perfect Génoise, I had to bake the cake twice because it kept deflating. This time around – not a chance! I was determined to bake the recipe only once and try to use what I have learned about génoise. A picture is worth a thousand words – cliché but so true:
The whisk attachment – the real superstar in this recipe:
Since I could not figure out how to use the extra cup of sugar that the recipe called for, I made a lemoncello glaze from 1/4 cup icing sugar, 1 Tbs butter, and 1 Tbs Meyer Lemon Limoncello. Also, added some crushed cardamom to the cake batter.
The not so pétit madelines:
Quite dry but flavorful, this is the perfect cookie to dip in your hot drink of choice. It would be great in a tiramisu type of desert. I still prefer biscotti though!
If you are trying to decide between madeleines and biscotti for yourself, please visit Katie and Amy of Counter Dog who are the hosts for this week’s recipe.