Remember my first madeleines from the beginning of the year? Well, I decided to give them another try – this time with a completely different recipe. The result? Madeleines that are even better than the first batch! I used this recipe from Bitten, and the only real change I made was to substitute lemon zest for orange zest.
I didn’t bother piping the filling into the molds, a spoon worked just fine. Just make sure you don’t overfill them like I did! The recipe says it yields 12 to 15, but I think you could probably get up to 18 full-size madeleines if you scrape the bowl (and don’t overfill the molds like I did).
What I really loved about these madeleines was the texture. They were light and tender, buttery, and perfectly crisp along the edges. The only thing I wish I could change about the recipe is the amount of batter it produces. I wish that it produced either 12 or 24 madeleines – I can’t stand half-filled pans or leftover batter! So the next time I make madeleines, I’ll try the one from David Lebovitz that yields 24 cakes!
Do you have a favorite madeleine recipe? Want to share some tips or tricks? If so, come join the discussion at the Baking 101 group on Facebook! Created by Master Baker Klecko and food writer Kim Ode, Baking 101 has become a place where beginners and professionals mingle, ask questions, share photos, and discuss all things baking-related. And if you’re on Facebook anyway, you’d might as well become a fan of Pinch My Salt!