When I was younger, I would always ask my parents for a Madeleine at the local coffee shop when we stopped in for hot drinks. Madeleines always had this mysterious appeal because they weren’t quite cookies but weren’t pastries either. They were fluffy and had a unique shape that always left me wanting more. These treats are a bit tricky to make because they require cooling and a specific kind of pan to get this shape, but they are quick to make and well worth the wait.

I had several different Madeleine recipes in front of me so I could compare and contrast, but ultimately went with this one. Place enough batter in the molds so that they form a little mound. Keep a close watch over them in the oven – they bake fast, especially the mini-Madeleines. Sprinkle Madeleines with powdered sugar and enjoy with a hot or cool beverage!


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