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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2 users found this review helpful

Reviewer:

kay

Cooking Level: Intermediate

Living In: Hilo, Hawaii, USA

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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4 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: Fort Lauderdale, Florida, USA

Living In: Atlanta, Georgia, USA

Reviewed: Oct. 29, 2007

This recipe is horrible! Does not taste like Madeleines at all. Madeleines are not supposed to be light and airy. They should be dense and butter-y, like Starbucks!

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6 users found this review helpful

Reviewer:

SamnLibby

Reviewed: Oct. 22, 2007

Not the best madeleines I've ever had, but still good.

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1 user found this review helpful

Reviewer:

Tito Sheindlin

Cooking Level: Expert

Home Town: Woodward, Oklahoma, USA

Living In: Virginia Beach, Virginia, USA

Reviewed: Sep. 19, 2007

They were great. I didn't have shell molds so I used little tart molds. They were awesome!

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8 users found this review helpful

Reviewer:

MKAnthony

Cooking Level: Intermediate

Reviewed: Sep. 17, 2007

this is a great and easy recipe. i made both the regular & chocolate version...i think that i will reduce the bake time---however, this all depends on your oven---mine was a bit dark when it came out. also, i followed another suggestion to beat egg mixture for full 10 mins. definitely a yummy recipe, i loved it :)

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5 users found this review helpful

Reviewer:

chryz

Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

Reviewed: Aug. 30, 2007

These were fantastic!! I didn't have any lemon zest so I used 1/4 tsp lemon extract and they were a definite hit with a finicky crowd. We now call them "Encore's" cause they're so good you want more! Thanks!

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4 users found this review helpful

Reviewer:

DeliBaker

Cooking Level: Expert

Home Town: Jersey City, New Jersey, USA

Reviewed: Aug. 26, 2007

Easy and precise. For those who have similar questions like me. You need a madeleines pan. I got mine at Bed bath and beyond. I used muffins pan earlier and it was a disaster. If you wonder whether baking powder is needed like in other recipe, and the answer is no. Make sure the eggs mix is thick before you fold in flour and butter, it took about 10 minutes at high speed.

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277 users found this review helpful

Reviewer:

simon

Reviewed: Jun. 25, 2007

These are the best madeleines I have ever made. This was the pastry that Marcel Proust enjoyed for inspiration - and it seems to have worked for him! The only problem with the recipe is that it yields so few of the cookies. I doubled the recipe last time and I only made about 16 servings. My madeleine pan is a little bit larger, but still, the cookies were gone in less than fifteen minutes. Usually a good thing, but I had wanted to enjoy a couple later. I added a touch of honey and I thought it turned out to be phenomenal. Good luck and thanks for the recipe!

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73 users found this review helpful