Reviewed: May 21, 2012

Very good Madeleines! I made two 20 2 inch cakes with this recipe and they disapeared before they were cool. My kids love them too.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

alternativemom

Cooking Level: Expert

Home Town: Musquodoboit Harbour, Nova Scotia, Canada

Reviewed: Apr. 22, 2012

Great and easy recipe, minimal ingredients and preparation. Made it for the first time yesterday and they were awesome, but I would shorten the baking time by a little next time since I have a non-stick pan and they looked very brown (not burnt though).

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mwmw

Reviewed: Apr. 21, 2012

i was expecting these little madeleines turns out to be more moist and buttery

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

rocha

Home Town: Changsha, Hunan Province, China

Living In: Albany, New York, USA

Reviewed: Apr. 9, 2012

Recipe was very easy to make and came out almost perfect. The Madeleines came out beautifully and great when warm but then as they cooled they were not as airy. Perhaps this is they way they should be. However, I would have preferred a more buttery and airy cake. I used regular large eggs, non salted sweet butter and madagascar vanilla. Perhaps tweaking the quality/grade of the ingredients will make the improvement. But I still rate it a 5 because they were extremely easy to make, delicious and everyone loved them. I would highly recommend a strong mixer. I have a Kitchen Aid Pro which made beating the batter easy. Would like to see someone post what "thick and pale ribbons form" looks like ( as specified in step 4.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

loatc

Reviewed: Mar. 29, 2012

I tried a professional chef recipe and this works better! I used vanilla sugar for added flavor. These are best hot from the pan, but are still light after they cool.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

quistz

Cooking Level: Professional

Reviewed: Mar. 15, 2012

I was disappointed in the final product. I followed the recipe to the letter and found that resulting madeleines were a bit rubbery and overly lemony. They weren't unpleasant...just not the delicacy I was expecting from the other reviews. They were missing the subtlety in texture and flavor of a really good madeleine. I think that Proust would have only been inspired to write a Harlequin romance after eating this. I also found that the batter yielded only enough for 10 madeleines. I thought I'd overfilled, but they ended up coming out at exactly the right size. Perhaps my "large" eggs were too small.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Bill

Reviewed: Feb. 1, 2012

Very good recipe. They were fluffy and light (hopefully like the real ones..). There's no need for baking powder - it can spoil the taste. It was 2nd time I baked madeleines. Next time I have to get the 'ribbons'...

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

BlankaL

Reviewed: Jan. 21, 2012

I bought my self a madeleine pan and found this recipe. Yum! Not that much work for such a tasty pay off. The chocolate version rarely lasts long enough around my kitchen to ice, but they are great with cream cheese icing.

Was this review helpful? [ YES ]
1 user found this review helpful