This week's recipe for Lemon Madeleines was so delicious, the texture so light.
Last week I did a make-up for FFWD and chose the Honey-Spiced Madeleines
- not realizing we were to do them again for BCM. After reading over the
recipe for the Honey-Spiced version I realized the difference is in the amount
of time used for whisking the eggs and sugars (plus the different spices, of course).
My little cakes did not come with the "bump" that Dorie mentioned, but they
looked pretty good. I wasn't too sure about glazing them, I had never attempted
that before on these cookies, but the end result was wonderful. All in all,
Jim and I loved them and I definitely plan to try other variations.
Lemon is one of my favor flavors. I will never forget the dinner party when
my friend Eva showed up at my door with a homemade 3 layer lemon cake
with gorgeous blackberries on top. I have no idea what I served that night,
all I can remember is that insanely gorgeous and delicious cake SHE made.
Yes, these little cookies had a lot going for them. Having also done the
Honey Spiced Madeleine make up last week I recognized how much more
I preferred this little cookie/cake in the more traditional lemon version.
I think it suits the lightness of the texture.
Dorie's recipe made 12 cookies exactly for me but somehow I managed
to mess up the thickness of the glaze because while tasting wonderful,
mine was not as thick as it likely should have been. It soaked right into the
little madeleines and was basically invisible. But tasted delicious.
Next time I need to cool them longer or thicken up the coating.
Because there will be a next time with these little lovelies.