Maple Pecan Madeleines

Page 48

Cuisine: French | Course Type: Cookies/Bars

(1 review)

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Recipe Reviews

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.

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