A few weeks ago, I asked if we needed to buy a special pan to make madeleines, or if a cupcake tray would do. I kind of expected a cut and dry consensus one way or the other, but it turned out that people had pretty strong opinions on the matter, arguing for each side.
More curious than ever, I decided to buy a madeleine pan and stage my own experiment, baking some in the madeleine pan and some in a cupcake try, to see what the difference was.
|The contenders enter the ring.|
The texture of each was identical. At their thickest point, they were basically the same size. I'd read somewhere that the madeleine tray's purpose was to make the thinner ends crisp up a bit. That sounded like a reasonable justification for it to me, but it turned out that the sides of the cupcake-shaped ones were equally crisp. I thought maybe the ridges on the madeleine tray would crisp as well, but they didn't.
As far as I'm concerned, the difference is purely aesthetic, well-established tradition or not.
|Playing with my food.|
Conclusion: Just okay. I tried them on their own and dunked in coffee, and did not enjoy the cloying orange flavor either way. Charlie likes them, though.