Malted Madeleines

Pretty little shell-shaped sponge cakes with a nutty, milk chocolate flavour.

The batter comes together much like a sponge cake batter and though it takes only minutes to make, it’s required to rest 1 hour before baking. The recipe says that it yields 24 madeleines; unfortunately, there’s no indication what size they are or what size pan you should use. My pan produces 16 rather large ones so that’s what I made. It turns out that I did overfill the pan and I should have made at least another 4.

The finishing touch is a dusting of cocoa and malt powders….2 tsp weren’t enough for all of the cookies so I added some powdered sugar.

Recipe issues aside, we really enjoyed these…..they were tender with a crisp exterior and a delicate flavour…..very nice with coffee.