This week's Baking with Julia challenge is Madeleines, and is hosted by Katie and Amy of Counter Dog.
I have made madeleines a number of times before - I am not a madeleine wiz like Kayte, but I have learned a couple of things about them. First - do not overfill your moulds - underfill them slightly, as they spread like mad when baking, so unless you want barnacles instead of shells, take it easy on the batter. The other thing I have learned about madeleines is that they bake crazy quick - I often find that if I follow the baking time in the recipe, my madeleines are often darker than I desire - behold the photo above. These madeleines were only in the oven for 10 minutes, but they went dark underneath.
On the upside, I got perfect little humps in the backs of my madeleines. What is it about French baked good - feet on macarons, humps on madeleines. Heck, maybe they'll be sprouting arms next.
I didn't find these madeleines particularly dry, as some Julia bakers did, although I found the batter to be rather more solid than I am used to working with.
To check out what the other Julia bakers thought of this madeleine recipe, visit the LYL section of the BWJ website.
I've never tried madelines!
ReplyDeleteThanks for the tips re filling the madeline molds! I must admit that I don't make them that often!
ReplyDeleteI've never heard about "feet" on macarons - I'll have to google that. Yeah, these were just OK.
ReplyDeleteLove your insights!
ReplyDeleteYour madeleines look lovely, your little humps are perfect!! I didn't have any humps on mine...
ReplyDeleteThis recipe doesn't convince me for madeleines, I think it taste more like a ladyfingers!!
So it's not too bad, I'll keep this recipe as a base for dessert!!
I've never made madeleines so am not sure about 'humps', but I think I'd enjoy these regardless!
ReplyDeleteLove them and wish i had them with my tea.
ReplyDeletenever had a madeleine but I often admire their shapes - yours look very pretty - esp the dark and lighter ones (or sides) lined up
ReplyDeleteHmmm - I overfilled mine too (even though I know better). Mine did not get the bumps :(
ReplyDeleteBarnacles and sprouting feet, huh? :-)
ReplyDeleteThese weren't my humpiest mads ever, but they were good for a dunk in a cuppa.
I forgot to set my timer, so my dry madeleines were probably from user error! I didn't know we should have those humps...nice to know :) Glad yours were perfect!
ReplyDeleteYup, mine definitely fell into the barnacle category. perfect description. no worries -- all was disguised under the powdered sugar.
ReplyDeleteNice job! This is not my favorite recipe for madeleines, but everyone seemed to like them.
ReplyDeleteMy madeleines had nice little humps on them, too! I thought these were good…but I’ve made better! I liked Dorie’s recipe for madeleines better.
ReplyDeleteYours look perfect!
They look fantastic! I hear "darker" brings more flavor.. ;) If you enjoyed them - that's all that matters!
ReplyDeleteYour Madeleines look tasty!
ReplyDeleteI love the shape of these little cakes. Glad I got the pan. I thought they were a little dense for sponge cake but it could have been my folding.
ReplyDeleteI enjoyed your post -- thanks for sharing! Blessings, Catherine www.praycookblog.com
ReplyDeleteYour madeleines look cool with the dark and light sides. I totally don't get it about the feet and the humps either. LOL. I think these needed more flavor, so I probably didn't leave mine in long enough then if what Mike says is true.
ReplyDeleteLove your comments about macarons and madeleines - French baking can be exacting, can't it?
ReplyDeleteYours look perfect, even if they browned a bit.
A little sprinkle of powdered sugar and no one will know they're a little dark. :)
ReplyDelete