Oooh, I spelled it correctly on the first try! What do we need to know to make these amazing? Help!
Well, having never constructed a genoise batter, this will be a new experience for moi.
I make madeleines all the time. Unless I missed something, the recipe does not say to refrigerate the batter before baking. From what I have read, refrigeration is what encourages the shell shape to rise properly. After mixing the batter, I pour it into the madeleine molds, then put the entire pan into the refrigerator to chill. I chill it overnight. Then in the morning, I take the pan out and pop it into the oven to bake. Also, I use a brush to coat the madeleine molds with melted butter beforehand. I do this twice, putting the pan into the refrigerator to solidify between coats. I don’t use flour at all on the molds. I am curious to know if anyone else makes madeleines this way, or another way.
I do this also. I have made madeleines a few times, must think of a way to make it different!
Thanks for the great tips!
Fabulous tips! Thanks for sharing!
I make madeleines quite often, and make them as you describe. I always refrigerate my batter, butter my molds twice, and I don’t use flour. I think the madeleines come out prettier without the flour.
I read the recipe, and it doesn’t look too difficult. I made the genoise for the strawberry cake last summer without much difficulty. However, in the actual recipe for the madeleines, they list 1 cup of confectioners sugar…but they never say when/how to use it.
The confectioners sugar is for dusting the top of the baked cookies. :)
They don’t talk about it in the show, but the final cookies are dusted. Unlike the ladyfingers, the sugar isn’t baked onto the cookies.
I will be making the ladyfingers, as I don’t have a Madeleine pan. The ladyfingers recipe has you sieve the confectioners sugar on the cookies BEFORE baking, but you’re right, the Madeleines variation doesn’t tell you what to do with the sugar.
If you have a mini muffin tin, I’ve made maddies in one of those before. You just get rounds instead of shells.
Remembering the genoise fiasco from last year, I am a bit hesitant to bake the madeleines. I have made madeleines once before and I used the recipe from Around my French Table and enjoyed the final result. What are your thoughts on the BWJ recipe?
I made these last night and despite my better judgement, baked them up right away (other recipes I have used, including in Around my French Table call for a rest of the batter in the fridge before baking). Not convinced. These seem dryer than other recipes I have used – much less butter…. I *might* make these again (not before next Tuesday) and see if they do better after resting in the fridge. No bumps on mine either…
Agree – these were much drier than other madeleine recipes I have used. If your goal was to dunk them in tea or something, then this would be “your” recipe.
I just took mine out of the oven and I also thought they were a bit dry. These were good…just not as good as my other recipes. Mine did have the hump and the texture was nice…just drier.
They are not as spongy as I think they should be…my other recipes always come out more like sponge cake.
A French girl sent me her recipe for the international and virtual cookie swap, which I haven’t made yet, but as far as I know her, she makes fabulous bakings.
In her recipe for almost the same amount of flour she uses only 2 eggs.
Aren’t 4 eggs too much?
Thank you, Ladies! If the recipe makes drier madeleines, would you say that they might keep longer? I will be baking on the weekend and I am trying to figure out if I need to also bake another cookie recipe to fill in the cookie jar :)
No – I didn’t think these kept long. I would eat them within a day or so.
I agree. These were okay the first day. Definitely stale the next.
To those that have had success with buttering the pan only (twice/chilling), are you using a non-stick pan? I have a (probably inexpensive) tin pan. Bought it so long ago, I only have a very vague recollection of making madeleines in the past.
I do not have non stick pans. I butter twice/chill the regular pans. Then I use a toothpick to gently pry the madelines away from the pan when they are done. I don’t let them sit too long to cool.
Just finished baking these and my only issue was getting them out of the pan. I used Pam spay and perhaps I should have used butter and flour. Otherwise they are very good. They are very fluffy compared to other Madelines we have baked in the past.
I used the Pam with Flour baking spray and didn’t have any problems. Did you use plain Pam?
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