So. Madeleines. A couple years ago, I purchased a silicone mini madeleine pan because I had this thought that silicone released better, cleaned more easily, yada yada yada. Well, after a few uses, it ended up just gummy with cooking spray, flour, and some sort of sticky goopiness that basically was impossible to get off. In unrelated happenings, we got married and our apartment was invaded by all sorts of shiny new appliances and cookware. So the idea of buying a nice, shiny metal madeleine pan? Even I nixed it. Which means that these were made by spooning the batter into a regular muffin tin and coaxing it until it covered the bottoms. They're wee little muffin bottoms, but they do have a bit of the madeleine hump to them, so I'm just going with it. And since I have never had marshmallow fluff, never want to have marshmallow fluff, and therefore refuse to ever buy marshmallow fluff (yes, I know it's entirely irrational. no, I don't care.), these are not filled with fluff. Instead, they're just glazed with a minty icing because J loves mint and chocolate, I don't, and if I cover them with minty icing I won't eat them. Win-win?
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Next Week: Lemon Poppyseed Muffins