Part II. The Recipe. After trolling around on the internet I found a really delicious "fool proof" recipe for madeleines with almond meal. Okay so the recipe never touted fool proof. I just read the directions and looked at the pictures long enough to believe it could be the recipe I had been searching for. Well everything went well with the measuring and mixing. Madeleines really do come together quickly. I greased and floured my molds and sent the cookies into the heat to do their thing...
Here is the result...
A flat greasy cookie with absolutely no relation to the beautiful cookies which accompanied the recipe on the web site. Well, you can see the shell pattern... No problem! I will just adjust the cooking time for the left over batter and try again! Taa daa!
Now I have a whole batch of undercooked greasy cookies ready for the trash. Looks aside the taste was horrid! Bland and greasy with a chewy toothiness. Not even a sprinkling of powdered sugar could save these.
No Problem, on to Part III.
This time I decided my pans could be the problem. It certainly can't be operator error ;) ... sooo I figured the people who made my madeleine pans must know what they are doing and I used the recipe that came with the pans. This recipe calls for powdered sugar and baking powder, totally not traditional but I wanted picture perfect cookies dang it!
Hey, these look pretty good! Hows the taste you ask? hmm lemony. The texture? Well, let's see (shove a couple more cookies in my mouth). It's light and spongy with a bit of crispyness to the crust. Wow this is so familiar... but, not in a madeleine way. Hey I have an idea! Runs to overflowing baking pan drawer..
If anyone is interested I think I have an excellent recipe for homemade Twinkies!