Reviewed: Nov. 30, 2009

These are mouthwatering, and reallly good. I added orange zest instead of lemon and they were DELICIOUS!!!!!

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Reviewed: Nov. 12, 2009

These came out close to perfect. Luckily I listened to the advice of other reviewers and greased my pans well with shortening so they came out fairly easily. The taste was ok, they tasted like any other ordinary cake. I had wanted them to taste more dense and a little more buttery like the ones in starbucks. There were also many air bubbles as shown on the outside of the cakes. Aside from these quibs they were alright.

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Risa

Cooking Level: Intermediate

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Reviewed: Jul. 25, 2009

I very fine Recipe! I made it thinking that I probably would fail, but in the end my Madeleines turned out fabulous! I made them chocolate instead of vanilla and absolutely loved them! A great and Easy recipe reccommended for any begining Chef/Baker, Like Me!

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Corvette623

Cooking Level: Beginning

Home Town: Simi Valley, California, USA

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Reviewed: Jul. 7, 2009

Very good!!!

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Vickygloz

Cooking Level: Intermediate

Home Town: Flushing, New York, USA

Living In: Danbury, Connecticut, USA

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Reviewed: May 5, 2009

These were outstanding. I made them in a silicone madeleine pan, no problem getting them out of the pan. Just a little problem keeping the melted butter cool but still a liquid. A real keeper.

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DENMOZZ

Cooking Level: Expert

Home Town: Manchester, Connecticut, USA

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Reviewed: Apr. 9, 2009

Excellent! I have tried so many recipes for madeleines and this one was the best hands down. I changed absolutely nothing and they were perfection. Great texture and flavor. Only problem I am having is keeping them out of my mouth, ha,ha. I could eat half of the batch myself. Thank you for this simple lovely recipe.

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PAINTNMYNAILS

Cooking Level: Expert

Home Town: Fresno, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Apr. 4, 2009

So delicious. I've never had these before so I had no idea how they are "supposed" to be, but they were so spongy and delicious. Great dipped in coffee.

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Katy

Cooking Level: Intermediate

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Reviewed: Mar. 15, 2009

I only made half a batch since I only had one madeleine pan (12 cookies), but they turned out perfectly. Strawberry season just started and the lemon zest in these cookies went perfectly with the strawberries. Thanks so much for posting this recipe!

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reallyrosie84

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Reviewed: Mar. 11, 2009

Sorry, but without the beurre noisette (brown butter) that I think a Madeleine requires, these were just poor. It's a bit like calling a tofu burger a hamburger.

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Kevin Lawrence

Cooking Level: Intermediate

Living In: Missouri City, Texas, USA

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Reviewed: Jan. 30, 2009

This was fabulous. I added some almond extract and decreased the temp of the oven to 325 degrees. I poured the mixture into a ziplock bag and used it to pipe the mixture into the pans. Loved it.

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SYLVIAJESS

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Reviewed: Dec. 21, 2008

These are wonderful and so easy to make! I agree with another reviewer that the baking temp is a bit to high...I tried it at 350 and they came out perfect! I made a batch with raspberry extract and they were a big hit at my tea party! Also, for those who had trouble with their pans...the nonstick madeleine pans are a breeze to use and not expensive. I used a fork to immediately remove to wire rack with no problem. This recipe is a keeper!

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jody1

Cooking Level: Expert

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Reviewed: Dec. 14, 2008

extremely easy to make & tasty too! i used orange zest instead of lemon though.

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paulina

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: Dec. 9, 2008

This is truly wonderful!!! I made it for Eid(muslim holiday) and everyone thought it tasted great!!! The trick is to really beat this as called for because if you don't I think it will not plump up as much when baking !! You really need to watch this because I think 375 degrees is too high...I had it on 300 and baked it for 13 minutes and kept checking it and it came out buttery golden and was fantastic. I did half the batch with almonds! That was good too.

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tonton

Cooking Level: Expert

Living In: Brooklyn, New York, USA

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Reviewed: Nov. 10, 2008

excellent recipe, really easy. too bad my mixer broke towards the middle of beating the eggs, but even using a whisk, they turned out great.

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NIROME

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Reviewed: Nov. 9, 2008

These were amazing and so easy to make! I've used orange flavour instead of lemon and vanilla and dipped the ends in coffee flavoured chocolate...yumm yumm

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kukii

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Reviewed: Nov. 1, 2008

PERFECT! I can't stop eating them. They are soooo good. Just be sure to grease and flour your pan generously. I used shortening to grease as recommended by another reviewer. Also, this recipe requires at least 10 minutes of mixing with the electric mixer but they are worth the effort. Thanks for a great recipe!

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Lysa

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: London, Greater London, England, U.K.

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Reviewed: Oct. 26, 2008

Fantastic recipe

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HIPPIECAC

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Reviewed: Oct. 11, 2008

Love this simple recipe, though I didn't quite follow the amount of the ingredients suggested. I halved the butter and substituted the other half with original yogurt, and added just a little more than 3/4 cup of confectioners sugar (instead of 1 cup), so I can't say I know how it would taste if I added the entire amount of butter (probably extra buttery!). But I am more than happy with the results (and feel less guilty about eating more at one time!). I did double the recipe, and it worked out just fine. Oh, and I personally like having a more pronounced lemon flavor to go with the coat of chocolate!

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Sphinxy

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Reviewed: Oct. 7, 2008

These came out fluffy on the inside and a little crispy on the outside. It's my first time making/eating Madeleines, so I don't really know how they are supposed to turn out. Even so, my friends and I enjoyed them way too much. So much that my friends asked me to make them another batch for their next golf round! =) Fresh lemons are a little hard to get my hand on here, so I just doubled the vanilla extract to 1 teaspoon. My first batch of 12 came out a bit too dark, so I put the second batch in for only 8 minutes. The bottoms came out a gorgeous golden brown. Everything else worked out great for me! Thanks for the yummy recipe. ^^

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