A French Classic
“Could we have some tea? Why sure, I’d like some myself. He brought the steaming cups in and went back for the sugar bowl.”
East of Eden, John Steinbeck
When I reorganized my baking pans I found my madeleine pan wedged between a whoopie pie pan and a muffin tin. It seemed to wink at me; all that French history hidden away in the depths of an American pantry. Madeleines are the quintessential scallop shaped French cookie made famous by Marcel Proust in Remembrance of Things Past. Monsieur Proust was right, madeleines are perfectly paired with a steaming cup of tea on a winter afternoon. The madeleines are a mini version of a decadent sponge cake. The cookies ethereal qualities are found in their traditional French heritage of butter and eggs laced with vanilla and lemon zest.
I used Dorie Greenspan’s Madeleine recipe from Baking, From my Home to Yours. The recipe can be found here. I so much enjoy her cookbooks, they not only have a story to share but approachable recipes that yield successful outcomes. Daydreaming about the recipe variation for Lavender Madeleines was a catapult all the way to spring.
Use the best ingredients possible in making the madeleines. The flavor of the butter, eggs, vanilla and lemon will join together in harmony when you prepare the madeleines. I used a sample of Heilala Vanilla bean paste in my madeleines and was cognizant of warm floral notes from the sweet vanilla seeds. I took an interest in their vanilla bean paste as it is laden with vanilla seeds, contains no fillers or sugar and is thickened naturally with seaweed. Heilala vanilla is grown on the Vava’u Islands of Tonga and manufactured in New Zealand. The history of building a flourishing vanilla business is as fascinating as the heady vanilla. If you are searching for a favorite vanilla, Heilala is a splendid choice.
Heilala Vanilla provided me with a sample of their vanilla bean paste. The opinions expressed are my own and I was not compensated to review their product.