[Sca-cooks] OP Modern cookies question
Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Mon Feb 23 06:30:31 PST 2009
On Feb 23, 2009, at 9:16 AM, Audrey Bergeron-Morin wrote:
>> A madeleine tin is a baking sheet with little scallop shells molded
>> it. You mold and bake the cookie dough in the molds.
> And traditional madeleines are more like cake than cookies...
I was going to mention this last night, but one or two others did. A
lot of the recipes you find online are now, for practical purposes,
simply cupcakes (as in, American-type "cream" cakes, wherein butter
and sugar are creamed together, then eggs, flour, baking powder, salt,
milk and flavorings are added) in small, fancy shapes, but the classic
appears to be either something very close to Genoise sponge (beat
eggs, add sugar, beat some more, fold in flour, salt and flavorings,
fold in melted butter) or a close, nut-flour-included, variant.
There is a textural difference between a madeleine and a slice of
Genoise, but I suspect a lot of that is due to its size when baked,
"Most men worry about their own bellies, and other people's souls,
when we all ought to worry about our own souls, and other people's
-- Rabbi Israel Salanter
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