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More Madeleines

March 3, 2010 by Nicole 26 Comments

Unmolded Madeleines

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).

Lemon-scented Madeleines

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!

Happy baking!

Filed Under: Adventures in Baking, Desserts

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Reader Interactions

Comments

  1. MaryMoh says

    March 3, 2010 at 3:41 pm

    Wow....looks perfect....really beautiful. I made once and it failed. Seeing this I would like to try again. Thanks for sharing.
    Reply
  2. Carol says

    March 3, 2010 at 3:53 pm

    David Lebovitz's madeleine recipe is foolproof- they come out deliciously perfect every time!
    Reply
  3. Sook @ My Fabulous Recipes says

    March 3, 2010 at 4:11 pm

    Oh those Madeleine are so perfectly shaped. They look so good!
    Reply
  4. Samantha Angela @ Bikini Birthday says

    March 3, 2010 at 4:19 pm

    Would I be shunned if I were to say that I didn't like madeleines all that much? I mean if I wanted cake I would have cake, if I wanted a cookie I would have a cookie. I never crave a cake-like cookie and it never satisfies me.
    Reply
  5. Joy says

    March 3, 2010 at 8:02 pm

    Would this work to make lady fingers for tiramisu if you can't find lady fingers? I'm unsatisfied with standard lady fingers.
    Reply
  6. Joy says

    March 3, 2010 at 8:02 pm

    Maybe not flavor them with anything citrus... just plain.
    Reply
  7. The Nervous Cook says

    March 3, 2010 at 8:50 pm

    Those look amazing. I've never had a Madeleine but I could probably do some damage on those. Keep them away!
    Reply
  8. Diana's Coicna says

    March 3, 2010 at 9:16 pm

    Oh those Madeleine look lovely!
    Reply
  9. Geoffrey - Bon App Y'all says

    March 3, 2010 at 9:35 pm

    Looks delicious!! Reminds me of Proust and patisseries in France!
    Reply
  10. dee says

    March 3, 2010 at 10:57 pm

    those look fab, will you be trying macarons soon ?
    Reply
  11. Holly says

    March 4, 2010 at 8:14 am

    Mine always fall apart as soon as I try to lift them off the cooling racks.
    Reply
  12. Nicole says

    March 4, 2010 at 11:12 am

    my first madeleines came out horrible (recipe forma book). I realize now my batter was too thick, plus i overfilled. I am going to try this recipe. Yours came out beautiful. It has swayed me to give madelines another try!
    Reply
  13. Thorny Tomato says

    March 4, 2010 at 12:03 pm

    These look perfect!! I can easily see myself eating the entire batch you made. ;-)
    Reply
  14. Sara says

    March 5, 2010 at 3:16 pm

    Thanks! I have been collecting madeleine recipes--did not see the one on Bitten, have clipped David Lebovitz's. I have three pans and they are, I am embarassed to admit, not nearly as well-used as they should be.
    Reply
  15. Barbara says

    March 6, 2010 at 8:20 am

    Your madeleines are lovely! I experiment with different flavors....made some with pine nuts and another batch with pistachio flour. Very successful!
    Reply
  16. Aimee says

    March 6, 2010 at 8:33 pm

    These look absolutely perfect--and are a good reminder it's been waaaay to long since I made a batch. Have you seen the mini-madeleine pan? It makes the cutest little cakes.
    Reply
  17. julia says

    March 9, 2010 at 12:25 am

    Use College Inn to make some of your favorites recipes taste even better - check them out at http://www.collegeinn.com/recipes.aspx. This message is being posted on behalf of College Inn and we hope that it is of interest for you.
    Reply
  18. Chef Fresco says

    March 9, 2010 at 9:44 am

    These are crazy cewl look'n! So light and flaky I want some now! I've got to stop looking at your blog and go eat lunch... wonderful cookie.
    Reply
  19. Grace says

    March 9, 2010 at 10:16 am

    These Madeleines look great! I used to use ladyfingers to make my famous tiramisu, but now I use Madeleines instead and I think it turns out even better! Although it does add a little in terms of calories. I was on FindTheBest.com’s Nutrition Facts App http://nutrition-facts.findthebest.com which has calorie, fat and protein info on thousands of different foods, and let’s just say if you’re trying to lose weight, don’t indulge in tiramisu!
    Reply
  20. Krissy @ The Food Addicts says

    March 9, 2010 at 4:12 pm

    aww, your madeleines look so delicate and wonderful! that's a pretty cool mold you have there. i guess i'd have to invest in that if i want to make madeleines!
    Reply
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