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| Banana Macadamia Madeleines Served Up on Livliga's Halsa Healthy Lifestyle Side Plate! |
Sometimes it is nice to have over ripe bananas or other extras in your kitchen you want to use up before the item spoils. That happened to me last weekend. I had too many bananas and thought it would be fun to find a recipe to use them. I came across a Cooking Light recipe for Banana Macadamia Madeleines. I have always loved Madeleines but honestly, it is a sweet I have never made myself. It seemed like a time to try, especially since we had house guests to help eat them! The only challenge was that I did not have a Madeleine mold I have since purchased one which you can see in the photos). But I did have a cast iron corn-stick mold (used for cornbread)! The cookies ended up being twice the size of what was called for in the recipe. Instead of 1 tablespoon in each mold, I had to put 2 tablespoons.
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| Banana Macadamia Madeleines made with the cornstick mold! |
Madeleines by design are light and airy. Adding banana and macadamia nuts added complexity and much more flavor. It made for a great summer treat. They were easy to make, looked pretty and were a satisfying taste and texture. For a non-chocolate cookie they are a definite addition to the recipe book.
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| Madeleines made with a traditional mold |
I have since invested in a Madeleine mold and baked up other batches of this delectable treat. See my newer photos of these homemade Madeleines served up on Livliga!
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