I've wanted to try these delicate little beauties for a long time, and now that I've accomplished the feat, I will be making them many more times in all differemt flavors!
After researching literally dozens of recipes and reading all the reviews I decided on using Martha's! Get the recipe for Martha's Madelines HERE!
In reading comments from various bakers I was surprised that quite a few said the madelines have a tendency to be a dry cookie perfect for "dunking". This recipe turned out very moist and not dry in any sense of the word. (Which I was extrememly grateful)
The madelines were the "mini" variety. That way I didn't feel so guilty when I popped four of them right in a row!!! I picked up this cute little madeline pan at a restaurant supply store...
As anyone who has made these cookies before know one of the "musts" is to keep your pan buttered and floured in between each batch. I was amazed how easily they popped out of the pan. I used a 3/8 oz scoop or size 100 disher depending on what you call the untensil! It was the perfect amount for the mini pan... you do not want to overfill the well of the pan. Showing my lack of experience in making these I first thought I needed to spread the dough to fit the shape. Thankfully I only did that to the first three scoops I put in the pan. All you need to do is place the scoop of batter in the middle of the well and gravity takes over while it bakes.
The recipe calls for lemon zest which I used, however the next time I am going to use some citrus oils I purchased about a month ago to bring different flavors to the cookie...
All in all I was very pleased with the outcome and to quote Marsha from Marsha's Kitchen it was a "THUMBS UP"
Other flavors that I want to try are a cinnamon, chocolate and even a pina colada that I found on the Food Network site!! This little pan has unleased a monster....
17 comments:
You make it sound so easy. I love kitchen gadgets and pans. I might have to make some just so I can buy the pan.
You are on a cooking roll! I will be adding this to the list!! Where did you find the oil?
Oh, I LOVE madeleines! They are surprisingly easy to make, I think. I even love the way the pan looks! I haven't made them in a while, so I need to try Martha's recipe. I have had them from Commercy, France...the town where they were invented. Now those are some good madeleines!
Thanks for sharing and bringing back a pleasant memory!...Debbie
PS...Love the kitty on your header!
Your madeleines look fantastic, Barb! Love the mini's! Only four? They're mini!
Can't wait to see what you do with the oils, I have the lemon and orange waiting for a good idea!
Barb, your madeleines look fabulous. I'd love to reach in and grab the one in your last picture.
I can see why you chose Martha's recipe ... I guess the combination of cake and AP flour made for a tender, moist cookie.
Love the oils. I've seen them at World Market / Cost Plus. ... I'll be looking forward to see what you make with them and how you like them.
Oh, Barb, those really do look good! Nice that they can be so versatile with flavorings. I have that set of oils.
Your Madelines look perfectly beautiful, Barb, and I know I would love the lemony taste! Those flavored oils sound wonderful.
The madeleines are gorgeous, but I have a question. When you do make the cookies with citrus oil how much is necessary to replace the zest? It's an inquiring minds kinda thing :-). Have a great a day.
You've inspired me to look for my little tins..they were my mom's still in the pkg.
They look and sound wonderful.
Not surprising from the gal who did 12 cookies of Christmas!
I've made madeleins in the past but mine also turned out dry. I can't wait to try this recipe because my family loves these little cakes.
Barb, the little madelines look wonderful. Your photos are so good I just want to reach out and grab that last cookie. It sounds like you did your research and found the "just right" recipe. I too look forward to seeing what changes you make with the oils. Can you use that for zest in all recipes?
Oh, and to come and see I'm quoted at Thumbs UP - way to go girlfriend!!!
I can't wait to try these. I have a teflon coated madeline pan. Seemed like a smart idea with all those ridges in the pan! Well I have yet to bake an unburnt batch! Hopefully now I've worked out the heat! I'll cry if I burn theese babies!1
I was a bit panicked when I lost several of my favorite blog bookmarks, yours being one of my losses. Luckily your delicious recipes and photos precede you. I searched through fellow blog list and here we are...YEA!!!
I don't know where to begin...the Madeline's with the oils would be a nice change from the original. My only question would be the amount to use?
I WILL be making that Lemon berry cake...I love me some Mascarpone!
I may add a raspberry compote to the crumb topping. I'm looking forward to all these indulgences!!
Sweet wishes,
Sara
Barb, I love your new header! MM's sound delicious!
Reminder:
My Writer's Challenge link is up. Why not add a story to the rest. Just tell us about something really nice someone has done for you.
Wow they sure look perfect and I will use this recipe but I do not have a mold. Hard to believe I never purchased one but now I will add that to my holiday list of things I would enjoy for my kitchen.
Joyce
That oil looks interesting. I've never seen that. I have one of these pans, and I've never used it! Thanks for the inspiration. laurie
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