Lovely little teacakes. Made as instructed but browning the butter before cooling, adding 1/4 tsp finely chopped rosemary from my garden and letting the batter chill for 2 hours. Took 10 minutes in my nonstick dark metal mad pan.
OOOOH MY!!!! What delicious little treats! I made Madeleines for the first time and was pleasantly surprised at - how easy they were to prepare and how tasty they are! The vanilla and fresh lemon zest are a perfect combination! I have bought Madeleines before, but they pale in comparison to this recipe! I do not have a Madeleine pan; I used my paper baking cups in muffin tins and although the shape is different the taste and texture is great!! I highly recommend this recipe!! Thanks for posting FT!!
Made these this weekend with an all-purpose gluten-free flour. They turned out perfectly, although I only needed about 8 minutes in the oven. These are great with coffee or tea. I popped mine in the microwave the next morning for 10-15 seconds and added a dollop of raspberry jam.
what a great recipe! one of the tricks is definitely beating the eggs and sugar, etc as recommended---i set my timer and walked away-perfect results! didn't have a lemon so i used orange zest in its place--really good!
Great Recipe! I changed mine slightly I made them with Orange Flower water and orange zest. They are perfect with a cup of tea.. Rose flower water is another favorite variation.
Wonderful! My hubby loves Madeline from Starbucks and he felt that these were better; finished all of them within a day. I doubled the measurements and they made 40 mini cupcake sized cakes. I realized that the first batch was much better than the second, note to self - bake immediately. Do not let the mixture sit out for too long. Will be making these again very soon.
Oh my...nothing could prepare me for these incredible little morsels. It is worth getting a madeline pan to bake these, but I do suggest you get a non-stick version. My first batch was pretty stuck after the first bake, so I liberally greased and floured my pan and the results were perfection! They sure make an inpact on a cookie tray! Thanks FT for posting.
Wonderful treat FT :) I made my Madelines using a pre-blended gluten-free flour (Orgran brand) and they turned out looking and tasting just perfect. I just knew that these would be the perfect recipe to make gluten-free. I didn't get a photo this time round due to a flat camera battery.....but there definitely will be a next time!
Nice easy recipe. I used mini madeleine pans, so had to put some batter in the fridge until ready to bake. As Joy of Cooking says to chill the batter half hour to firm up I didn't see that it wasn't okay to do this. Although that pan humped up in the middle which I really didn't like as much as the first batch, so after placing in the pans I let it sit a minute or two at room temperature, and baked off. Yes I prefer them flat on the one side. I had to eat the humped ones well, because they didn't look as nice, but I over cooked them too. In the mini tins it took 8 min. in my oven. I am bringing these to mom for mothers day, and I am sure my dad will enjoy them with a cup of tea.
Wow, these are great tasting. So easy to make although elegant,light tasting and just plain yummy. Next time I may dip the tops in chocolate. I used greased and floured muffin tins with no problems. A recipe I will be making again very soon. Great instructions. Thanks for sharing. Made for Aus/NZ swap#26