I sprayed my nonstick madeleine pan with cooking spray but still had some trouble prying the madeleines out. Definitely give your pan a good coating with baking spray!
Bridget, I’m posting the link to Kayte’s discourse on madeleine pans. It’s extremely thorough and pushed me to replace my silicone madeleine mold that had failed me every single time I used it.
Kayte’s post made me sad. I have the dark non-stick pan that she deems “do not buy” LOL. I thought it was a good choice at the time because it was friggin $18 from Williams-Sonoma LOL.
I don’t have a mini pan and I baked mine up in a pan with round, small indentations. (It’s a British pan, I don’t know what it’s called.) It worked out fine, although they did stick like the others are describing.
I baked mine in a regular sized mad pan. I made half recipe, and it overfilled my 6 well molds. So I’d say the recipe makes about 14 regular sized mads, and a half recipe would make 7.
I did go ahead and bake them in my regular madeleine pan and they turned out GREAT! A full recipe made about 18, I think. I sprayed the pan and they popped right out. It is a non-stick pan. The last one only had a little batter in it and made a cute mini–should have tried that with more of them.
I tried putting my mini mad pan directly on my baking stone, and the madeleines rose really nicely. Definitely keep a close eye on these and start checking early; they brown really fast once they get going. Mine took about 7 1/2 minutes. I still have a bunch of batter since I only baked one pan, so I may try baking some big ones, too, to see how those turn out.
I increased the salt to 1/4 teaspoon, and I substituted golden syrup for the honey, both because I like it better and to complement the brown sugar.
I made mine in a mini-pan, too, and they browned a lot more than I expected them to. I also realized after my first batch, you really don’t need more than the recommended teaspoon of batter (I had used very generous teaspoons). These are great madeleines!
I sprayed my nonstick madeleine pan with cooking spray but still had some trouble prying the madeleines out. Definitely give your pan a good coating with baking spray!
Bridget, I’m posting the link to Kayte’s discourse on madeleine pans. It’s extremely thorough and pushed me to replace my silicone madeleine mold that had failed me every single time I used it.
http://grandmaskitchentable.typepad.com/grandmas_kitchen_table/2008/05/tuesdays-with-d.html
Kayte’s post made me sad. I have the dark non-stick pan that she deems “do not buy” LOL. I thought it was a good choice at the time because it was friggin $18 from Williams-Sonoma LOL.
This recipe makes absolutely FAB madeleines! We loved these.
I’m assuming these still turn out great in a regular madeleine pan. That’s all I have, not the mini. Guess we’ll see, mixing them up right now.
I don’t have a mini pan and I baked mine up in a pan with round, small indentations. (It’s a British pan, I don’t know what it’s called.) It worked out fine, although they did stick like the others are describing.
I used a regular madeleine pan with no problems. I just baked them for a few minutes longer than the recipe indicates for minis.
I baked mine in a regular sized mad pan. I made half recipe, and it overfilled my 6 well molds. So I’d say the recipe makes about 14 regular sized mads, and a half recipe would make 7.
I did go ahead and bake them in my regular madeleine pan and they turned out GREAT! A full recipe made about 18, I think. I sprayed the pan and they popped right out. It is a non-stick pan. The last one only had a little batter in it and made a cute mini–should have tried that with more of them.
Here are some tips from Dorie’s blog on baking madeleines: http://www.doriegreenspan.com/2011/07/if-i-cant-remember-when.html
I tried putting my mini mad pan directly on my baking stone, and the madeleines rose really nicely. Definitely keep a close eye on these and start checking early; they brown really fast once they get going. Mine took about 7 1/2 minutes. I still have a bunch of batter since I only baked one pan, so I may try baking some big ones, too, to see how those turn out.
I increased the salt to 1/4 teaspoon, and I substituted golden syrup for the honey, both because I like it better and to complement the brown sugar.
I made mine in a mini-pan, too, and they browned a lot more than I expected them to. I also realized after my first batch, you really don’t need more than the recommended teaspoon of batter (I had used very generous teaspoons). These are great madeleines!