Of course, adding spices or citrus zest would be delicious. Joining browned butter with vanilla bean creates a uniquely delicious flavor-and then the rum sends it over the top. (Dense in a good way-like a cake doughnut.) This dichotomy is what I find addicting about them each bite has a different, rewarding ratio of crisp:soft.įlavor-wise, they are pretty subtle, and it’s after the initial dramatic textural impression that the butter and vanilla really come through. The shell shape ensures a pleasantly crisp, browned top (or base, considering the pan), which gives way to a dense, soft, domed cake. The joy of madeleines goes beyond merely tasting good, and is rooted in their unique structure. Here it is! A classic Madeleine recipe that recalls the experience we recently had in Paris-simplicity at its very best.
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