The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 25, 2009
Wonderful buttery treats. My 2, 6 and 9 year old kids love them. They don't last long around our house.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Aug. 19, 2009
Great recipe! Easy to make but pay attention to the directions--extended beating of the eggs gives great airiness. These are really delicious and easy to make. I did not bother to dust with powdered sugar, they were good enough without the gilding.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Aug. 11, 2009
I made both the original and the chocolate version. I forgot the butter in the chocolate version and it still came out pretty good. :) Make sure you start w/ a good egg foam or you won't get the nice spongy texture. Delicious... and I finally got to use the madeleine pan I brought back from France!
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Photo by for the love of CHOCOLAT...

Cooking Level: Professional

Home Town: Midland, Texas, USA
Living In: Scottsdale, Arizona, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.71 star rating.
Reviewed: Jul. 26, 2009
The recipe was very easy to follow (easier than finding the Madeline pans...Wilton Pro at select BB&Bs). I used eggbeaters instead of eggs, since that was what I had (I very rarely have real eggs on hand.) So, I'm not sure how much that affected the outcome. I doubled the recipe and came out one short of filling my two trays. The cooking time was shortened to around 12 minutes...which I think may have been too long as they came out pretty dense. They were very eggy smelling and tasting. I think they would be an excellent savory item with a little modification. Other than the eggbeaters, I followed the recipe except for the lemon zest (not a fan of lemon flavoring.) The Madelines were edible and I would try the recipe again, but maybe with some of my own modifications and the use of real eggs instead of eggbeaters.
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Suz

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jul. 21, 2009
I've fallen in love with madeleines ever since my favorite coffee shop started to sell them (albeit only on the weekends). I realized I needed another source so I bought a madeleine pan by chicago metallic ($15). The chocolate version is AMAZING. We had to ration how many we could eat per day. I will try baking an almond version next (1 tsp? of almond extract subbed for zest and vanilla). We will see how that goes.
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Cooking Level: Intermediate

Home Town: Bel Air, Maryland, USA
Living In: Brooklyn, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: May 13, 2009
My 14-year-old daughter and I made these for her French class project. They were easy to do and tasted great! However, we made a double batch and the first dozen were light and airy and tasted better than the second dozen because the batter sat until the first batch came out of the oven. The batter settles too much and makes the cake more dense. Next time, I would make the batches separate even if it is more work. Very tasty recipe. We will make them again for eating at home!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Feb. 17, 2009
Not my favourite madeleine recipe, but tasty! Depending on how long you keep them in the oven, they can come out either dense or light and fluffy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Feb. 5, 2009
Great recipe, but, use almond extract, instead of vanilla, and omit the lemon zest. Had these in France, and that was how they tasted.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 12, 2008
This is a great madeleine recipe! Good directions! I used Pam baking spray and it worked nicely. I love that it makes just the right amount for one madeleine pan. I tried both the chocolate and regular varieties and they are both delicious. Delicate and light as madeleines should be.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 6, 2008
This was a delicious recipe with excellent texture. I made the chocolate variant. One thing I did note was that they came out VERY ugly; they didn't hold the shape of the shell mold at all and pretty much just look like flat stones. I'm willing to take the blame for that, though. Pretty or not, these had a slightly crispy shell and the insides were completely light-as-air and melt-in-your mouth. DELICIOUS! It was almost like eating meringue in cake form. Next time I make these I will try to fix the shape and update.
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA
Living In: Palm Desert, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 24, 2008
Perfect except cook them only 9 minutes!
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Photo by Rita Margarita

Cooking Level: Intermediate

Home Town: University Place, Washington, USA
Living In: Redondo, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 20, 2008
These were delightful and very easy to make. I used a non- stick madeleine pan and followed the directions as given. They baked in about 8 minutes. I am bringing them as refreshments tonight to a program on Monet's Garden - very appropriate. Thank you for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 19, 2008
only makes one batch, but i only have one pan so it all works out. The chocolate ones are everyone's favorite.
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Joy

Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Aug. 5, 2008
Of all the recipes, I chose to try this Madeleine first, based on reviews (though other photos were better). These are VERY FUN TO MAKE, which is great! I felt like a fancy-pants. And they taste wonderful! I beat the egg-sugar mixture for ages, as was recommended. Everything else to a 'T'. Thanks!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: May 21, 2008
What a fab recipe!! I spent 9 months in Paris and these Madeleines are the real thing! They are just great! When I make them, they are wolfed down within minutes and I get complaints that I don't make enough! I bought the Madeleine pan from Fenwicks, was a pan for 12. The pan is like rubber which is really good, when you want to take the Madeleines out they pop out which I think is a lot easier than using a metal pan! If you are looking for Madeleines, MAKE THESE!!!
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Cooking Level: Beginning

Home Town: Edgware, Middlesex, England, U.K.

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 7, 2008
These were superb, and I have to disagree with the reviewer who said a good Madeleine should be dense and buttery (like the ones from Starbucks). Have you ever had a REAL French Madeleine? They're lighter than air. Starbucks serves very nice molded pound cakes, NOT Madeleines.
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Cooking Level: Intermediate

Living In: Oklahoma City, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 4, 2008
I am a real beginner, but I had no trouble with this recipe at all. The hard part, actually, was selecting a madeleine pan - there were many different ones to choose from at the cooking supply store, from $10.00 - $79.00, depending on size and material. I bought the $10.00 metal one (which makes one dozen 3" madeleines), and it worked absolutely fine. So no need to spend a fortune to get good results.
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Cooking Level: Beginning

Home Town: West Hills, California, USA
Living In: Santa Rosa, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 16, 2008
Delicious! I usually add a little more butter. I bake them every week. My family and friends enjoy them a lot!
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Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 10, 2008
I used a Wilton dark-brown non-stick pan and this came out perfectly when baked for 11 minutes. I will definitely make this again.
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kay

Cooking Level: Intermediate

Living In: Hilo, Hawaii, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Feb. 26, 2008
Good - easy, but a little "eggy". Will try again with medium sized eggs. Also did a batch of Green Tea Madeleines - cut the lemon zest to 1 tsp and sifted 1 tsp of maccha into flour.
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kt

Cooking Level: Beginning

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