Less than a week ago, I had never even tried a madeleine. I have now eaten some absurd number thanks to Jill’s birthday last week. Since she loves the things, I decided to make her a batch and give her the pan. It’s kind of hard to justify buying one-purpose kitchen things for yourself, isn’t it?
Having never made madeleines, I turned to Emma’s blog, Of Agates and Madeleines, because if someone has the very specific thing that you want to make in their blog title, that might be a good place to start. She had made these pretty pumpkin spice madeleines a couple months ago (hey, she’s a string player, too!) and since she used Dorie Greenspan’s recipe as a base, I decided to use that as mine as well.
You know me…I have this tendency to want to make a recipe different even if I’ve never tried it before. Jill really likes coffee and cardamom (and coffee with cardamom), so I came up with that flavor combo pretty quickly. The only problem is that I didn’t really know how much coffee (brewed? ground? instant?) or cardamom to use. The closest recipe I could find for coffee madeleines was for mocha ones and since it used a tablespoon of finely ground espresso, I figured I’d do the same, but increase it by half. Also I started out with a teaspoon of ground cardamom and then added an extra quarter of it after sampling the batter. Continue reading