For Tuesdays with Dorie this week, I made black and white marbled madeleines. I have made madeleines with Dorie a few times now, and have learned quite a bit about making them.
The key things are not to overfill the moulds and to chill the madeleines before baking so that they get their characteristic hump. I ended up discarding some of the madeleine mixture because there was too much of it for my twelve-hole madeleine mould.
Madeleines are rather cute because of their shell shape. I am glad that I invested in the mould long ago for Dorie baking groups, because madeleines are just not madeleines to me without their characteristic shape.
Apart from their shape, there is nothing showy about madeleines. They are just little sponge-like cakes that are not very sweet, hence why Proust liked to dunk them in tea.
To see what everyone else made this week, visit the LYL section of the TWD website.