Hi, I’m Lucy and I’m a hoarder.
I go to cookware shops. A Lot. I obsessively browse the internet for deals on cake tins, cookery gadgets and things that would look pretty in photos.
This is what led me to purchase a mini madeleine pan, despite never having tasted a madeleine in my life and so not knowing if I actually liked them. That was, until, we visited Texture. Texture is a beautiful restaurant in London where Agnar Sverrisson serves amazing flavours in an exciting way. If you go there, make sure you try the crispy fish skin, it’s yummy! Anyway… where was I… Oh yeah the madeleines! When we received our petits fours at the end of the mammoth tasting menu, the star of the show was undoutably a pistachio madeleine, buttery and still warm from the oven. I remembered that I had the pan gathering dust on a precariously stacked shelf at home, and immediately planned to make some of my own.
I decided to go with a more traditional recipe, and I was certainly not disappointed. I followed the recipe to the letter and could not have been more pleased with the results!