Unfortunately, I have never understood the allure of the madeleine. Sure, they look cute with their little scalloped shell shape, but ultimately, they are just little sponge cakes, which don't really do it for me. Proust is welcome to them.
Madeleines and I also have a chequered history in the baking department - there is always something that doesn't go quite right for me. When I made chocolate madeleines for Tuesdays with Dorie, they were flat - not a hump in sight. This week, for French Fridays with Dorie, our task was Honey-Spiced Madeleines. I certainly got the trade mark humps on the back of my madeleines this time; however, they baked out over the moulds, and I overbaked them, so they turned out rather dark on the side which rested on the madeleine mould. As the rest of the madeleines were springy and just as they should be, after I took the photo at the top of this post, I did what any self-respecting female does to cover her flaws - I put "makeup" on them in the form of chocolate icing.
Before icing the madeleines, I tried one of them, and unfortunately, my indifference to madeleines remains - they are just sponge cakes, and even some honey and spices (ginger, cinnamon and cloves) could not change that for me.
My fellow FFwD bakers may have very different views on the madeleine, so be sure to check out the LYL section of the FFwD website when it becomes available (which will be Saturday my time).
