Video: French Butter Cakes (Madeleines) -

Video: French Butter Cakes (Madeleines)

These traditional airy cookie-cakes are light and lovely.

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In this video, you’ll see how to make traditional French Madeleines, the puffy cookie-cakes that are so special, they need their own scallop-shaped baking pan. Whip the batter until it’s light, and flavor it with vanilla and lemon zest. The cakes will melt in your mouth, and go perfectly with coffee or tea. Get the recipe for Judy Farris’s French Butter Cakes (Madeleines). For more sweet ideas, see our collection of Favorite Holiday Cookies videos >>

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Apr. 27, 2015 4:53 pm
I love this video, it is easy to follow. My kids love madeleine so its a big hit in my house.
Mar. 11, 2015 5:04 pm
Do they have a lemon-y flavor? Would I be able to leave the lemon zest out, since I don't really like lemon flavor?
Dec. 12, 2012 4:57 pm
No refrigeration time between mixing and baking? Seems like a much simpler recipe than the one I use. I'm going to have to give it a try.
Dec. 12, 2012 1:25 am
How will I download the videos I like to out in my iPad?
Dec. 8, 2012 6:21 am
I love the way this video is done - makes everything look very simple. However, I do have a couple issues. 1. The description says to beat egg-sugar mixture until pale & forms ribbons, 5-10 minutes: Getting to the ribbon stage doesn't take nearly that long... & the video doesn't show ribboning, it shows almost firm peaks when beaters are removed. I didn't beat much more than 5min & I was past ribbon stage. In the end, my batter wasn't nearly as thin as the batter being spooned into the pan in the video. I have the exact same pan & I filled an additional 5 "muffin tops" from an additional pan. If I'd put it all in the madeleine pan, it would have flowed over once in the oven. 2. Other recipes I found are exactly the same as this one for ingredients, except they call for 1/4 cup melted butter - this recipe calls for 1/2 cup... My end product isn't bad... but I don't think it's as dense as madeleines I've had before (comparatively, I mean) & maybe these are a bit greasier... ?
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