Sometime during college, when I had my first introduction into Korean media, I watched what is now one of my favorite movies.  The movie is called Madeleine, and it is your fairly typical Korean movie/drama storyline about a girl and a boy and how they fall in love.  (Not to be confused with the English movie Madeleine, which is about a little girl.)


It’s pretty cute, and I’ve been meaning to rewatch it one of these days.  I don’t quite recall how madeleines even tied into the main storyline (I don’t think it did), but the male lead in the movie enjoys baking and at one point makes some madeleine cookies.


That movie was the first time I had heard of madeleine cookies, and for some reason I fell in love with them and have maintained a happy, longing relationship ever since.  They are incredibly adorable and surprisingly sophisticated.

My first taste of madeleines was supremely disappointing, however.  I saw them once at a Starbucks soon after I watched the movie and was incredibly excited.  (Note: I don’t actually drink coffee, so I never go to Starbucks; hence, I’d never seen them there before.)  Of course, commercialized food is one thing, but I had not quite learned how to eat the madeleine cookies and had expected a completely different taste/texture.  The one from Starbucks had a kind of funny taste, I thought, and I stopped eating them soon after (mostly because I never saw them again).

I’ll pause at this point to explain what madeleine cookies taste like, if you’ve never had one before.  I would describe them as a dense sponge cake: fluffy but heavy at the same time, moist, and sweet, with a distinctly “egg-y” flavor.  They can also be flavored; the most common ones I’ve seen so far are orange, lemon poppyseed, or chocolate chip.  They can also be served plain or dipped in chocolate, as pictured above.

Despite my slavish love for baking (and making ice cream), I don’t enjoy eating most pastries or desserts much and am as picky with what I do like as I am with most food.  Sometime later on, I learned that the cookies could also be eaten dipped in coffee or tea.  That turned out to be supremely tasty in my opinion and is the only way I eat the cookies now.  You may enjoy them by themselves, if you like that kind of texture.  It all depends on preference, but I hope that if you get a chance to try them, you’ll like them one way or another :)

This year was my first time to try baking them.  I made them for someone as part of a Valentine’s Day package, and I must say I was probably most excited to make these because they’ve always been so special to me.  (I still don’t know why, though…)  They turned out pretty well then, and it was then that I first tasted them dipped in tea.  Although they have a relatively simple ingredient list, I’d say that they are easy but not beginner’s level-easy to make, as the process can be arduous and easy to mess up.  Still, they’re not hard, and they’re worth it!

My second time baking them was this past weekend, as I had a sudden whimsical desire to do so and even brought my madeleine pan home from my apartment just for that purpose.  I made Sunday breakfast for my parents, complete with espresso and jasmine tea for dipping (mom made the tea — but I made the espresso).  We also had some fruit on the side, mainly so that they would remember to eat the lone orange I zested for the madeleines.

I don’t have process pictures, but I’ll make sure to take some the next time I make them.  Meanwhile, here is the recipe I used this past time.  You can get a pan either online (Amazon.com) or from a store that sells a little big more specialized kitchen stuff.  I got my pan from Bed, Bath, & Beyond, and I really like it.  It’s easy to clean and doesn’t stick, which is always a concern for anything that is baked with a shape.  Highly recommended.

I’ll leave you with more pictures from this past breakfast (because I like taking pictures of food XD).  The recipe provided makes two pans’ worth of madeleines, so I made one set of plain madeleines and a second with orange zest.  My parents liked the orange one better with tea and the plain ones better with the espresso.  Enjoy!

Oops, they’re kind of hole-y.  I think it might be because I left the batter in the fridge for too long (overnight) — the second batch came out prettier, and I had let the batter sit on the counter for a while.

Romantic notion for the day :)

I think that it would be really cute to have breakfast dates.

Basically, you and your other have breakfast dates one day out of the week (probably Saturday morning), and each date one person cooks a special breakfast dish for the other person.  You alternate who cooks, and then you enjoy the breakfast together :3

Mm, it looks really pretty and cheerful and cute in my mind XD  Extra points for a pretty white table in a sunny, well-lit room with pastel curtains and a vase of flowers as a center piece :x

Hmm… kind of like this, but more… sparkly >__<