Marcel Proust connected the taste of Madeleines with memories of his childhood, as he described in “Remembrance of things past”. I do not have any associatations of the taste of Madeleins with memories of my days as a child because the first time I ate a madeleine is only some weeks ago when I used my new madeleine pan for the first time.
But it was love on the first bite. They are a little bit crisp when they are fresh from the oven with a spongy crumb.
Their taste a little bit eggy and my sister told me that their taste reminds her at the egg cookies we ate when we were children (and there he is, the “Proust moment”). My recipe is fructose reduced and lactose free because I used rice malt syrup and Margarine. Of course you can replace the margarine with butter and the syrup with a mild creamy honey like spring flower honey or fruit flower honey when you don`t have to think about such restrictions.
I made the madeleine at the moment often, they are so delicious, beautiful and so easy and fast to bake!
Last Sunday we visit my sister in the new house. Because “it’s always good to have some pastry during renovation” (that’s what my sister told me early on the phone) I decided to bring something sweet.
Mohnkuchen wird im Moment viel gebacken. Chaosqueen hat