Comments on: Honey Madeleines

By: Béatrice

Béatrice — Wed, 29 Jun 2022 00:45:32 +0000

I just made these madeleines and this recipe is PERRRRRRRRFECT.
My family and guests were delighted and so was I. I am a French national who had lived in France for the first half of my life and the flavor of these madeleines is on point. I did add the lemon zest which made them even better. I even made a lemon icing and iced a few of them just to try to enhance the lemon flavor. It was delicious but I do prefer without it.

Thank you for this amazing recipe, which I am definitely adding to my own recipe file because it is a keeper!

I you have not made these yet, I strongly encourage you to do so. Your taste buds will thank you for it!!!

By: zoe

zoe — Fri, 19 Feb 2016 14:11:09 +0000

In reply to Amy.

Hi Amy,

I will have to check out Louise Penny’s book. Glad you found your answer.

Cheers, Zoë

By: Amy

Amy — Thu, 18 Feb 2016 20:11:44 +0000

Oh boy, if you like food in literature — Have you read Louise Penny’s books? They are murder mysteries but set in Quebec! Whenever the characters go into the Bistro, my mouth starts to water. Such wonderful descriptions of the food, they make me want to move to Canada every time.

If I can still put in a question re this post — I wonder how many madeleines this recipe will make? If I were really experienced at making tiny cakes I could probably tell by the amount of the flour, but I’m not that good! Recently tried madeleines for the first time at Starbucks (the ones that come in little packages). Good enough to make me want to try baking some fresh ones!

By: Pat

Pat — Tue, 04 Feb 2014 02:14:28 +0000

I think they’re a bit too sweet. trader Joes’s sells almond meal which works fine.

By: Manvi

Manvi — Tue, 11 Jun 2013 13:40:24 +0000

Hi Zoe, for the ingredients measurements, what is equivalent to one cup?

By: zoe

zoe — Thu, 25 Apr 2013 03:46:31 +0000

In reply to Polina.

Hi Polina,

Yes, eggs are a natural leavener and these will rise slightly. I think you will really enjoy this recipe!

Cheers, Zoë

By: Polina

Polina — Thu, 25 Apr 2013 00:15:49 +0000

I just stumbled on your website as I was searching for a madeleine recipe and these look amazing! I made David Lebovitz’s madeleines but burned the first batch when, despite my misgivings, I followed his instructions and baked them at 425F. I lowered the temperature for the second batch and they came out ok but nothing to be overly excited about. Maybe it was the taste of baking powder. I’m excited to give this recipe a try, but I have a question. It looks like yours got the little bump even though the recipe doesn’t use baking powder or other leavening agent – is it becuase of the natural leavening provided by the egg whites?

By: Cristina

Cristina — Wed, 10 Apr 2013 11:37:40 +0000

Thanks for reminding me to make this perfect spring dessert, though I still lack the courage to take up with Proust. We like our madeleines with orange zest and orange flower water.

By: zoe

zoe — Tue, 09 Apr 2013 21:32:52 +0000

In reply to katharine.

Hi Katharine,

I have a feeling the browning is more to do with the color of the pan than the altitude, but both may be playing a part. Try reducing the heat a little and see if that helps.

Thanks! Zoë

By: katharine

katharine — Mon, 08 Apr 2013 14:10:09 +0000

In reply to zoe. I made them ysterday but 18 minutes is too long- came out too dark and crispy on the edges but great flavor. Will try again at 15 minutes. We are in Denver at 5280 ft- do you think the altitude affected it? I use a dark metal pan- is that an issue? Checked my oven temp with an oven thermometer too.