What the hell is a madeleine? That’s a weird-looking cookie, I thought.
I found a madeleine pan at TJ Maxx and got ready. If you know me, you know how much I love coffee, so this was perfect.
Martha says these are French. parfait…
Is this frothy? I think this is frothy enough.
Whenever I see the word “fold” I think “I’m going to be too rough with this and fuck it up.”
This still looks okay.
ONE DAY?! Ugh. See you tomorrow.
insert pretty sunset, then pretty sunrise here…
AKA make a mess
This works! It will cook down into the perfect shape, right?
Um, wrong. WHAT THE HELL HAPPENED?
Rage was imminent.
Step 8: Immediately turn out madeleines onto a wire rack.
Oh, those were immediately turned. More like “thrown.”
This time I pressed the dough into the molds. This has to work.
Okay, what the hell is with these cookies? They are so puffy. Also, the kitchen smells like burnt cocoa powder. Blech, Pepé Le Pew.
It wasn’t opaque!
Xander was not impressed.
Neither was I.
I got: 24…not that they were all nice.
Start time: 3:15
End time: 3:25
Start time: 8:30
End time: 10:00
Total time: 1 day + 1 hour, 40 mins
Martha’s estimated time: 1 day + 1 hour, 13 mins
What did I learn?
- Madeleines are cake?! They sell them at Starbucks and they say “cake” No wonder they were so cakey! And cake flour! D’oh.
What do I need to learn?
- Why is my glaze always wrong? I always follow Martha’s recipe exactly. Do I need to sift the sugar first? Seriously, help me. I’m about to go into the holiday season and I can’t keep screwing up the glazes.
- What was the point of the cocoa powder if it was just going to burn?
These were frustrating. I’ll admit, I made these a couple weeks ago and am just getting around to blogging about it. I’ve gotten over it, so get ready for more frequent posts. Santa is arriving at the mall in a few days and that means I’ll start the Holiday Cookies section of the app!