Yesterday I wrote about the Feast of St. Mary Magdalene and averted to “Madeleines”, the Marcel’s immortalized morsel. I had made Madeleines last year for the day and determined that I would do the same this year. However, because of the structure of my day, I didn’t get to them until nighttime while taking in a couple episodes of DCI Banks.
Would I be more successful this year than last? Would the advice I garnered last time be of service this time?
I decided to do this in two batches. I used the same temperature as indicted on the recipe, but I used one pan and made sure the rack was in the middle. The results.
First batch, much like last year.
Second batch, with just four in the lower rack (yes, close the element).
Second batch. I lowered the temperature. I didn’t get quite the “reverse dimple” as the other.
The smaller and darker ones were from that lower pan.
I learned from a comment last year that Madeleines are good dunked in red wine. I happened to have an open bottle of a California Cab.
Yes, I can confirm that Madeleines are good dunked in red wine!
I’m not much of a baker. Baking mystifies and intimidates me. But it’s good to push to do new things.
I am left to consider variables, such as the size of the eggs and the amount of lemon juice. “Zest from half a lemon and then the juice of the lemon”. Not all lemons and eggs are equal. Whole milk? Fat reduced? I suspect some of you will have observations.
