I often wondered about people who’d queque up to purchase a tiny, scalloped cake which looked dry, plain, and overpriced given the small size. And “overpriced” is really key when you’re standing in line at Starbucks. I oftened wondered about those same people buying a specialty pan to make these dry, plain, and tiny cakes in a special shell / scallop shape. Why? I never cared enough to try a Madeleine, so it was just providence that I was standing in the bread aisle of my local Trader Joe’s when an employee came over to snatch a bag of Donsuemor Madeleine French Cakes from the rack, for her break. “I have to sate my craving” she said to a co-worker. This was my chance. “What are those like?” I asked. “Are they moist? They just look like a little dry sugar cookie.” “Oh no” she said. “They are moist, tender, and buttery. You have to try one. Right now. I could never explain it.” With that, she opened a bag right off the rack and let me snake my fingers inside to take one. I took a nibble. Meanwhile, her coworker said “Tell her to try the chocolate dipped as well.” They took a package off the rack of the same cookie, dipped in chocolate fudge. I took a nibble. I could take or leave the chocolate — not a big chocolate fan. But the French Madeleine, plain variety? What a reveleation. So tender, sweet, moist, and buttery. Truly the perfect little morsel. Not overly sweet, but not plain. This was a lovely, lovely little cake, so perfect with a cup of tea. No wonder people buy special pans and blog about this perfect treat. I bought two packages on the spot. Having never tried another brand, there may be those who say “You still have tasted a real Madeleine.” But, thanks to a very kind TJ’s worker who cared enough to demand I try one, I’m sold on this version — and you get six to a package for a reasonable price (I don’t remember what it is and don’t care; I’ll be buying them often). Serving size: 2 cookies. Calories, 150. Fat, 7g; Carb, 21g; Protein 2g.
