Madeleines from How to Bake Everything: Simple Recipes for the Best Baking (page 178) by Mark Bittman

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

  • MsMonsoon on April 10, 2023

    These worked out rather well and I even got the signature hump. Apparently the key is chilling the batter well before baking — from one hour to overnight, says this recipe. I worried I had overdone it at nearly 24 hours, but then read elsewhere that you can even make the batter 4 days ahead. Perfect for prepping ahead to whip up a fresh batch to take to someone. Surprisingly my new nonstick USA madeleine pan gave a crisper and more golden crust than my thin tin molds which I thought would be more traditional and perform better. The tin ones may have been further from the heat source; they were pale and less defined.

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