I received an e-mail a few days ago from someone who wanted to know if I had found a good recipe for Madeleines. They had just read the article I wrote back in 2003 entitled “When Recipes Go Wild“, where I had recounted my mishaps in making these beloved petite cakes and how they tasted like eggs. At the end of the article I said that I was going to continue until I found a good recipe and indeed, I did find one.
Looking through my kitchen drawer I did find the recipe, but what I didn’t find was the source of recipe. My culinary skills are not to the level where I can make my own recipes from scratch. I rely heavily on recipes and I then tweak them to my tastes, or skill, whatever the case may be. After much googling and searching in my usual haunts, I can’t seem to find the recipe that I use. Granted, I have tweaked it a bit, but by no means can I lay claim to it being My Recipe — it’s just the one I use.
So all caveats and disclaimers aside, here is the recipe that I use for when I make Madeleines. I hope you like it.