P & Q: Madeleines

Oooh, I spelled it correctly on the first try! What do we need to know to make these amazing? Help!


24 thoughts on “P & Q: Madeleines

  1. 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.

  2. 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.

  3. 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.

  4. 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?

  5. 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.

  6. 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 :)

  7. 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.

  8. 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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s