Black-and-white marbled madeleines from Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere (page 215) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SpatulaClark on March 13, 2020

    After comparing dozens of madeleine recipes, these were my first to bake, with more on the shortlist. I understand this isn't a light batter, but the texture isn't quite right. A bit too greasy, and flavours could use a tweak. Lime zest had a powerful scent while mixing the batter, but faded in the baked madeleines, and vanilla was also weak. Used milk chocolate as per recipe (40% cocoa solids) - overtones of sweetened condensed milk to my taste. Made 16 instead of 12. Not exactly disappointing, but I'll move on to another recipe next time.

  • Zosia on January 31, 2016

    Soft and tender, these little tea cakes had a very nice ratio of vanilla to chocolate, with neither overwhelming the other. The fragrance of the lime was quite powerful during baking but the flavour was subtle and added some interest. My yield was 16.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.