Notes about Recipes in this book

• The basic madeleine with vanilla bean

  • Zosia on January 10, 2020

    The perfect madeleine……fantastic flavour and lovely texture. The book provides a description of what should be happening to the little cake during baking which was very helpful for the first madeleines I ever baked.

• Chocolate-olive oil madeleine

  • Zosia on January 10, 2020

    These had a wonderful tender texture and though they didn’t taste of olive oil, they did have a distinctly different flavour with a sprinkling of sea salt pushing them close to the savoury side. They didn’t have the traditional hump on the top and stuck to the pan which I greased with olive oil and flour as directed. I’ll stick to baking spray from now on.

• Chocolate-hazelnut madeleine

  • Zosia on January 10, 2020

    These are fantastic little cakes with a delicate flavour to match their texture. Soft and tender when baked, they’re very fragile and must be handled with care especially while they’re still warm. I skipped the melted chocolate and chopped hazelnut garnish. My yield was 36.

• Hazelnut brandy madeleine

  • Zosia on July 08, 2016

    With yolk-contaminated egg whites needing to be used, pre-ground hazelnuts in the freezer and a short baking time, these made an excellent sweet treat to serve with iced coffee on a hot summer day. Lacking brandy, I used 1 tsp vanilla and 2 tsp water to make up the balance of liquid. Denser than some madeleines, they were still tender and moist with good hazelnut flavour. I believe there's a mistake in the suggested baking time of 25-30 minutes; mine took only 12 minutes, fairly standard for these mini cakes.

• Maple pecan madeleine

  • Zosia on January 10, 2020

    Perfect little bites of sweet and nutty sponge cake. The pecans gravitated to the bottom of the pan but the cake portion above was light and airy.

• Pumpkin spice madeleine

  • Zosia on January 10, 2020

    Nicely spiced sponge cakes with just a hint of orange. The texture was a little dense but they stayed moist for longer than most.

• Peanut butter and banana madeleine

  • Zosia on May 21, 2019

    I'm trying to use up a jar of cookie spread bought to use in another recipe and thought it could be a substitute for peanut butter. It worked very well in this recipe. The madeleines were a little more dense than some but were soft and moist and tasted of caramel and banana. The spice from the cookie spread wasn't noticeable.

• Smoked paprika and Fontina madeleine

  • Zosia on January 10, 2020

    These airy little sponge cakes packed a smokey, cheese-y flavour punch. And even with all of the cheese, they were still moist with a delicate crumb. My yield was 32.

• Rosemary polenta madeleine

  • Zosia on March 14, 2014

    Tasted like a delicious cheese-y polenta but in cake form. They were a little denser than most madeleines but still moist. I used instant polenta instead of cornmeal so the texture wasn't gritty. Excellent served with tomato soup!

• Matcha madeleine

  • Zosia on January 10, 2020

    Loved the subtle green tea and lemon flavours of these little sponge cakes. Unfortunately, the texture was a little rubbery.

• Doughnut madeleine

  • Zosia on March 14, 2014

    Much prettier than a doughnut hole, but with the flavour of an old fashioned cake doughnut, these were light, tender little cakes with a crunchy shell of sweet vanilla glaze.

• Baking Bites

  There are recipes from classic flavors to more unusual ones, such as Salted Caramel and Chocolate and Bacon. There are also vegan, gluten free and savory options that are really a twist on tradition!

  Full review