Madeleines

On a recent junkin’ trip in Maryland, midst all the antiques and junk, we happen to fall upon a vintage madeleine tray. Not quite the traditional oval pattern but one that was round. The metal pan had so much baked on history and the most interesting round seashell madeleine pattern, we had to have it. It practically jumped into our hands!

After sitting on a shelf for most of the summer, the weather was finally cold enough to give the pan a try. I wasn’t crying my eyes out over this one.

Seriously, I think madeleine have to be one of the greatest things that have come out of France, other than my brother-in-law. The French are so sneaky that they will have you eternally guessing, is it a cookie or is it a cake? And after eating almost a whole pan, I’m still guessing! Maybe just one more.

There is something about the golden color and the iconic seashell shape that make madeleines ever so elegant. You can have them with your coffee in the morning or late at night for dessert. I just pick one up every time I pass the container, it’s a versatile snack!

Susan just baked up the lemon variety with an orange glaze. The citrus adds a lightness to these little beauties and makes them ever so tasty. This is a must try recipe. What is your favorite kind?

And yes of course, Martha Stewart has an amazing recipe.

Citrus Glaze

  • Zest from one orange (or any other citrus fruit)
  • Juice from one medium orange
  • 1 cup confectioners sugar
  1. Combine the zest and juice orange, gradually the add sugar.
  2. You can add more or less sugar to get the desired consistency. Adding gradually will allow you to test.
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