I must say that I went into the recipe without taking my usual precautions so here are my suggestions: Follow the recipe as stated,if your madeleine mold is of the dark kind,lower the temperature by about 25 degrees less, so bake at 350 instead, watch the baking time and do not bake longer than the 14 minutes. When I made mine, I noticed they came too browned which immediately led me to lower the temperature and watch the cooking timing. I also noticed I had some leftover mix enough for baking 2 more which surprised me as everybody says it only yields 12. After correcting the baking temperature and time, I found out that those 2 that I baked last were much better not too browned nor crispy and a tid bit denser but as my french partner told me: now this is tasting closer to it! My french partner says madeleines are not supposed to be crispy or too brown looking so there is my advice! As an overall, I would say it tasted very good I will just be more careful next time I bake.Certainly will continue adjusting until the dozen comes out nicely soft brown and airy!
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I must say that I went into the recipe without taking my usual precautions so here are my...