For Christmas, I asked for Madeleine pans. I know, weird, right? But it turns out I like baking more and more with each new thing I make. I still wouldn't say I'm really getting the hang of it because I'm still a slave to the recipe, but I'm enjoying it, anyway.
Madeleines have been one of my favorite treats for a while now, but they're one of those things that I was afraid that if I could make them myself, it would take some of the magic out of it. But in the end, I couldn't resist the urge to at least try. If you don't know what they are, I think buttery tea cakes is the best way to describe them. They're somewhere between a cookie and a cake, and they're light and fluffy and buttery and a little citrusy and just delicious - delicate and cakey on the inside, but with just the slightest bit of a crunch to the edges. If you've never had one, I highly recommend that you seek them out. The cafe at Nordstrom has awfully good packaged ones, and if you can find them good in a package, it's a rare and delightful day. I followed the recipe that I found on 101 Cookbooks, at least in part because the blogger managed to make the recipe so personal and made it sound unbelievably good.
Oh. My. God. These cookies are SO delicious. And look how pretty they came out!
I managed to not even try the batter until I was filling the pans, and then I didn't want to stop eating it. The batter came together so light and fluffy - I've never made anything like this before. My only comments are that I sifted the flour over the egg batter, rather than just sprinkling it in; I put too much batter in each cookie mold, so they came out a little huge; and I thought they were just a bit too lemony. Next time I will use far less zest, and I may try orange zest instead of lemon. Overall though, I even impressed myself this time. Thank you, Mommy, for getting me these gorgeous Madeleine pans for Christmas. I will bring you a tin of delightful little tea cakes as soon as this silly snow storm clears up. Merry Christmas, everyone!