Of course there are many theories to where these delicious little sponge cakes get their name, but to be honest WHO REALLY CARES :-). All we really care about is how incredibly delicious they are.
I mentioned to my Wife that I wanted to make some Madeleines for a blog post and the smile that came across her face was heart warming. The problem with this conversation was the timing, we just happened to be walking by a tea shop called Teavana, yes a perfect match for freshly baked Madeleines. Well 30 minutes later we walked out of the store dropping $120 on tea and appropriate tea making paraphernalia. Later that night it was proven to be well worth the shopping spree as we sipped on a cup of tea named Spice of Life and devoured 10 perfectly cooked Madeleines right out of the oven. (We would have finished them all if I did not have to take pictures for the post.) We truly could have been sitting in a small shop somewhere in Paris, the recipe was just how I remembered it from my days working in Europe, it had been some time since I made this recipe but now that I have tasted them again I will be making them often (plus we have a lot of tea to drink :-))
If you have made Madeleines in the past you probably notice a few difference in this recipe compared to the one you used, for example whole eggs and baking powder. I use egg whites and no baking powder, but to me there is one step in my recipe that truly makes the difference and that is browning the butter or Beurre noisette translation Hazelnut butter. This adds such a unique nutty flavor to the recipe.
There is nothing better than a warm batch of Madeleines for breakfast served with homemade Strawberry Preserve, now this is a way to impress your friends when you have them over for Brunch.
Hope you Enjoy….Jason
Amy’s Wine Picks
Top Pick: I recently poured the Cave Spring Riesling “Indian Summer SLH” Ice Wine for an event. It immediately came to mind as the perfect complement to chef McLeod’s warm Madeleine recipe. It is from the Lincoln Lakeshore region of the Niagara Peninsula along the south shore of Lake Ontario.
Ice wine was discovered by accident in Germany in 1974 by farmers trying to save their harvest after a sudden frost. It wasn’t until the 1980’s that Ontario recognized its cold winters as an ideal climate for ice wine production. The Pennachetti family was among the pioneers, planting Riesling and Chardonnay vines on the Niagara Peninsula in 1978.
It has aromas of honeysuckle, dried apricots, canned pineapples and overripe peaches. At 12 percent alcohol, the ice wine retains a pleasant acidity that makes it ideal for pairing with food. When it is served chilled (45 degrees Fahrenheit), it accents the warm Madeleine perfectly!
Another fabulous and affordable ice wine producer is Jackson-Triggs.