Madeleines

Ce soir j'attends Madeleine.

J'aime des madeleines. And they're surprisingly easy to make. I simply followed the straight-forward recipe from Epicurious.com with a few modifications. Self-raising flour instead of all-purpose flour plus baking powder due to an unfortunate invasion of weevils in our store cupboard. And vanilla extract in place of the much better vanilla pod. (Sacrilege, I hear you murmur...)

I must say the use of a silicone madeleine tray probably made things easier. I didn't have to butter multiple moulds, nor worry about things sticking. The madeleines popped out easily. And there was only one disastrous batch of darker-than-necessary cakes. (still edible, just not very pretty.)

But critically, they passed the taste test of our French neighbours.

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