And then I read Proust's Swann's Way my freshman year. Of course, that famous passage of Combray growing out of a tea cup - the taste of madeleines dipped in tea recalling an entire childhood. Ever since then, I've been inkling to make these old school cakes.
This summer, I scrounged every Bed Bath & Beyond for madeleine pans and right before leaving for my internship, I made these cakes to remind me of home. This recipe makes lighter madeleines - they're not as sweet as Costco's, but they're still timeless with tea.
serve with tea and strawberries
adapted from Bon Appétit