21
Jan
11

Le Pain Quotidien calls this a madeleine. What would Proust think?

Yes, this almond-apricot “madeleine” is made of the same buttery, spongy cake you know and love. But that looks like a muffin to me. I thought that madeleines were supposed to be shaped more like shells, not mushrooms.

That niggly detail aside, this was delicious–a lot more moist and flavorful than any other madeleines I’ve come across, which are typically vanilla or lemon-flavored. If you want to try making them, they’re pretty straightforward. Here’s a good recipe. The thing is you need the proper pans, and unless you’re French or a die-hard madeleine eater, it seems like a waste of cupboard space.

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1 Response to “Le Pain Quotidien calls this a madeleine. What would Proust think?”


  1. 1 Carlye
    April 10, 2011 at 11:38 pm

    Where is a recipe for almond-apricot “madeleineS”?


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