Madeleines

Page: www.joyofbaking.com/madeleines.html

Cuisine: French | Course Type: Cookies/Bars

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This is an excellent recipe, which I followed very closely with the exception of putting the flour on the pans. The pans I used were brand-new and non-stick so no need for flouring. I chilled the batter for two hours in the fridge and the madeleines rose beautifully.

My batter made 21 madeleines across the two pans and I cooked each tray for about 10 minutes at 190 degrees Celsius. I will probably reduce the temperature to 180 next time as the side of the cake in contact with the pan did brown a little too quickly, while the tops were just slightly dry.

I dusted one cooked and cooled batch with cinnamon sugar and the other with just sifted icing sugar.

(edited 16th May 2013) (0) comment (0) useful  

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