An "exquisite pleasure" made famous by the cookie lover and 20th century novelist Marcel Proust, madeleines may just be the perfect tea-dipping, spongey shell shaped miniature pound cakes to find a permanent place in a baker's repertoire. Light as a feather and delicate, this is more of a buttery mini sponge cake than a cookie. The classic scallop shaped cups of a madeleine pan are essential and the baking pan is easy to find online or in specialty cookware shops. The chocolate and floral embellishments in this recipe contribute to a lovely Easter spring themed tablescape.
Callebaut Belgian chocolate chips melt easily and are a high-quality, sustainably grown chocolate. Whole Foods carries tubs of this chocolate and edible candied flowers are easily found on-line. Store these cookies in a single layer for up to two days in an airtight container. The cookies may be frozen and thawed before dipping in chocolate. Make caster sugar (superfine sugar) by whirring in a food processor until sugar is ultra fine.