Madeleines from Dax

Madeleines de Dax

Preparation info
  • Makes about


    3-inch Cakes or 24 2-inch Cakes
    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

These soft, spongy, buttery madeleines are not the same as the madeleines de commercy, which one finds elsewhere, or the génoise type that appear in so many cookbooks, or, for that matter, the dunking type described so vividly and nostalgically by Marcel Proust. These lovely Southwest-style madeleines are more like little cakes, in the traditional shape (like a shell on one side, with an adorable hump on the other), flavored with lemon zest or orange-flower water. These are exquisite