Madeleines are simple sponge cake-like cookies – so simple that you probably have all of the typical madeleine recipe ingredients in your house right now: eggs, salt, sugar, flour and butter. The only thing that you may not have is a madeleine pan.
Isn’t the madeleine a snotty cookie to require her own pan? But, like a little girl in blue jeans and ratty T-shirt who puts on a princess hat and becomes royalty, the madeleine pan makes this simple cookie regal (more importantly, you can’t make madeleines without it). Get one (make sure it’s non-stick – it makes it so easy) for the baker on your Christmas list.
What’s the Unexpected Twist in My Madeleine Recipe?
Madeleine recipes often contain vanilla extract and lemon zest. Mine are a bit… umm… different. I made mushroom madeleines! I baked up my madeleines using a little bit of dried candy cap mushrooms from Oregon Mushrooms. If you read my post on candy cap mushrooms, you’ll know that candy caps are mushrooms with a maple flavor. I wanted to see if my mushroom madeleines would taste like maple madeleines – they did! The flavor wasn’t particularly strong (although it did get stronger after the cookies sat overnight), but you could definitely taste a maple flavor. No one would ever guess that the madeleines contained mushrooms.
If the mushroom madeleines taste mapley, why not use maple? You could use maple (I’ll tell you how in the recipe), but it sure is fun (if you are a geeky foodie) to invite your guests to eat mushroom cookies.
My madeleine recipe is a twist on a madeleine recipe from All Recipes.