Classic Madeleines (Madeleines classiques) from Paris Sweets: Great Desserts from the City's Best Pastry Shops by Dorie Greenspan

  • store-cupboard ingredients

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

  • lehenderson on September 23, 2020

    This is good base recipe, but some adjustments were required. To start, I eliminated the baking powder. This was my first time making them, and I wanted to see how much of a hump I could get without a rising agent. I'm happy with the results and don't think I'll include baking powder in any subsequent recipes. To assist the rise I froze the pan for 3 hours before use. Whether you choose to use baking powder, or not, you need to whip the sugar and eggs far longer than the recipe calls for. Start with ten minutes. It may require more time depending on the power of your mixer. I used a KA 600 pro and went for about 12 minutes. You want the mixture to triple in volume and lighten in color. The zest of a whole lemon is too much if you're expecting a flavor boost. If you want lemon madeleines add the zest of a whole lemon. Keep an eye on these once they're in the oven. I used a "large" (standard size) tin and the edges were well beyond golden by 9 minutes.

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