Saturday morning and a sudden urge to make Madeleines! Small, soft, fluffy sponges shaped into seashells. The aroma of vanilla and lemon zest fills the house. Images of a small French kitchen in North Eastern France come to mind.
They are associated with Commercy and Liverdun in the Lorraine region.
Also known as Petit Madeleine, they are baked in a distinctive shell shaped moulded pan. I use a Genoise batter with lemon zest as opposed to using nuts.
I’m not sure of the origin of the Petit Madeleine but some legends say that it is based on a lady called Madeleine who was in the service of a famous person in the 17th century.
Well, who ever she was, thank you. My Petit Madeleines were delicious and I can safely say that they went down a treat with my family!
Saturday 27 May 2017