While I was recently browsing through a cooking store, I found corn-shaped corn bread/muffin pans. I thought about buying them, but decided against it because I don’t have a lot of storage space. Generally, I don’t advocate buying specialty baking pans unless they’ll be used quite often. My exception to this rule is for a Madeleine pan. I rarely use the one I have, but it’s nice to be able to make, rather than buy, these cake-like cookies for a few reasons-they’re fresh, made without preservatives and can be flavored.
These Madeleines were made using Laura Calder’s recipe, and they’re delicious. Buttering the pans gives them slightly crunchy edges, and the lemon zest gives them a subtle lemon flavor. This recipe requires few tools, so the clean-up is minimal and uses melted butter and doesn’t require refrigerating the dough, so there’s they’re quick to make. It’s time to start using my Madeleine pan regularly!
Click here for the recipe
|buttering the pan gives the edges a crispy texture|
|instead of using measuring cups, I weighed the ingredients|
|a one pot recipe|
|my Madeleines were on the large side, so I only got 21, instead of 24|
|I dusted the cookies with powdered sugar to make them look pretty|