UMAMI MART MATSURI FESTIVAL
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PREFACE:
Battle ReCPY: Madeleines (Mary Ann + Marcus)


Valentine's Day is so overrated. Why do people pay extra for red roses? Why do you have to buy new lingerie? WTF is up with all the chocolate? I don't understand what's so romantic about today--it's just a regular Monday to me. Us consumers are so manipulated by Don Draper and his crew.

Having said that, today's ReCPY is a perfect homemade gift idea for this not-so-special day. Elegant, buttery and soft, madeleines are perfect for post-coital munching. After my Mary Ann and Marcus failures from last week, I was determined to master the madeleine.

INGREDIENTS

2 eggs
100g flour
60g sugar
30g honey
1/2 tsp baking powder
1 stick of butter

METHOD

This recipe is the same as before, sans the browned butter. You can totally just melt the butter and use it immediately, which is what I did.

Since I was expecting guests, I doubled the recipe this time. I also made a regular flour version, and a rice flour version, the MOdeleine, to add to my MO-Dessert series. Remembering my past mistakes, I made sure I sprayed the pan very thoroughly this time.

I also decided 425˚F oven was way too high, and I set it at 390˚F this time.

In this photo, the top half are the MOdeleines (a bit paler), and the bottom half is the regular madeleine batch.

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You want to fill the shells to about a half and inch below the top line (as you can see below), to avoid the fatty Mary Anns.

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These came out very nicely. This bulge, or nipple, or erection is what you are looking for.

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For whatever scientific reason, the MOdeleines did not get an erection. Maybe rice flour is asexual. Wait, an erection for a girl? Maybe Madeleine is a transvestite.

They are very pretty. I was confident I made Madeleine and MOdeleine perfectly.

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Nice edge, with a very cute shell shape.

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Totally erect.

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I served them for my guests, and I also took a bite. Something was off. That's when I realized I screwed up the proportions--I had doubled all the ingredients, except for the BUTTER! I needed two sticks of butter for each batch, but I only added one stick. The texture was more bread-y than cake-like, and tasted way too healthy. This wasn't Madeleine at all. This was her skinny Swedish model friend, Marta.

After our guests left, I melted another stick of butter and added it to the existing batter.

The next day, I went and bought an additional madeleine pan to expedite the process, and prepared a well-buttered batter.

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Since the batter had been chilling overnight with enough butter in it, the dough was harder than I hoped. I wasn't sure if this would melt, but put them in oven anyways.

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Yep, they did. This is it!

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For some reason, the MOdeleines came out darker than the madeleines. After all, it's rice flour, so maybe MOdelaine is an Asian, not Caucasian.

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I don't know if you can see the difference, but left is Marta: the texture is rougher, looks too healthy. The right is Madeleine, very soft, buttery and  light in texture.

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Finally, I am proud to present Madeleine and MOdeleine.

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Now that I've covered the basics, I can start adding different ingredients to them to create something brand new. Maybe I will add more baking powder for bigger "boobs", and call her Jwoww.