Leftover madeleines - can they be used?
I love the taste of a hot, crispy Madeleine straight out of the oven. But what to do with the uneaten ones? Is there some way to reheat them so they are crispy again? Or are they better left to other uses and, if so, what? Thanks.
They can be stored in an airtight container at room temperature for 2 to 3 days or frozen, well wrapped, for up to 1 month.
Other uses ... Tiramisu base, or pounded and used as a pie crust (a la graham cracker), or as a trifle layer?
Leftover madeleines, uneaten ones, what? Really? ;-)
You can't get them to a crispy state again, but use them as you would any sweet cookie or cake crumbs, crusts, lining cake pans, as a base for an ice cream delight, layered like tiramisu or trifle, as other posters suggested. Or eat them wihile drinking tea, no real need for hot and crispy. Even the cooler ones give comfort.
I know! LOL
Thanks for all the replies. Had hoped someone knew a secret for getting them to "re-crisp" (is that even a word?), but that doesn't appear to be possible. When I've stored them in an airtight container, they lose that crispy outside and take on more the softer texture of cake -- which is still good. Again, thanks.