Maple Pecan Madeleines
From
We Love Madeleines
Cookbook
Page 48
Cuisine: French
Course: Cookies/Bars
Photo by Zosia
Photos (1)
Zosia
Reviews
1 reviews,
average rating 5.0 / 5
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Perfect little bites of sweet and nutty sponge cake. I included the optional maple extract for added maple oomph.
They baked up with a respectable hump after only a 1 hour rest period for the batter; the pecans gravitated to the bottom of the pan but the cake portion above was light and airy.
I thought I was finally getting the hang of portioning the batter but my yield was 28 (instead of 24) with the molds ¾ full.