A Scrumptious Treat: The Madeleine Cookie Recipe
By Charmaine Gooden
All year long, I’ve been completely besotted by madeleines, those soft, scrumptious little shell shaped cakes you have with tea or coffee. The great French author Marcel Proust put madeleines on the map in his novel Rememberance of Things Past. Unfortunately he did not leave a recipe, and a great one is hard to find. A well-made madeleine consists of a pleasing scallop shape, a double surface texture (ridged on one side, smooth on the other) and a buttery, lemony taste. This Christmas, I decided to give the gift of homemade madeleines, nestled in a fancy box and tied with a pretty ribbon. Here’s the best recipe I’ve found for this ‘magical’ pastry, courtesy of Sarah Bell, pastry chef and co-owner of the recently expanded Bobbette and Belle (bobbetteandbelle.com). Mix up a batch and you, like Marcel, will have madeleine memories.