Madeleines

A true French madeleine is soft, it has the faintest perfume of almonds and lemon, a perfectly buttery mouthfeel, and it is the perfect afternoon treat. I adore these little shell-shaped cakes for how well they pair with tea. The recipe is fairly simple and easy to follow, the only thing is leaving the batter to rest overnight. As someone who hates waiting for their dessert, I must say that allowing the batter to rest makes a world of a difference! It makes the madeleines develop a really tender crumb and helps it rise in the oven. Trust me, it's worth the wait!

You can keep it traditional and simple by using lemon as the star for flavour. However, if you search up Korean Madeleines online, you'll be blown away with the flavour combinations these bakers are putting out! One that really stuck with me and I will most definitely try out one day is a black sesame madeleine with a white chocolate shell, tell me that does not sound like the perfect blend of French technique and Asian flavours.

Give the recipe a go and comment below your experience!