Madeleine Alpha 1

Madeleines are not supposed to look like the above. I have combed the entire North York region for the last 2 days until I finally found the Madeleine baking mould at a small shop called Degrees Kitchen Store. Here are some of the mistakes I have made to get the above chunks. I probably did not grease the pan properly, I overflowed each individual mould(the book says to fill it almost to the top) and finally, the Madeleines stayed too long in the oven by a few minutes. This caused most of the batter to be stuck to the pan causing it to miss the shell like shape.

However, it is the best tasting baked good I've made so far. I feel I'm improving on the taste as the week go by. The moisture is right, the texture is great, the sweetness is on target and I am very happy with the overall taste, which might explain the smaller quantity you see above. I am definitely trying it again, this time focusing on getting the shape right.