This post may contain affiliate links. For more information, please visit the disclosures and privacy policy page.
Apr 16, 2013

Genoise Madeleines | Tuesdays with Dorie


Madeleines Karen's Kitchen Stories

This week, the Tuesdays with Dorie group is tackling Madeleines. For something that had intimidated me, these Madeleines were pretty easy.

You begin by making a genoise, a batter that is leavened by beating air into eggs and sugar, and then gently folding in the flour and butter. The batter is delicate, and must be used immediately.
Madeleines Karen's Kitchen Stories

I cut the recipe in half because I only had one pan, so the cooking time for mine was about 8 1/2 minutes (as opposed to the 10 called for in the recipe). Also, while the recipe calls for piping the batter into the pan, I spooned it in, and it worked out fine.

Removing the cookies from the pan was not difficult, probably because my Madeleine Panis nonstick. I let the cookies sit in the pan for about a minute after removing them from the oven, and then turned the pan upside down and tapped in on the counter to remove the madeleines onto a cooling rack.

Madeleines Karen's Kitchen Stories

Now that I've made these, I've been bitten by the Madeleine bug and will be making more variations in the future. In fact, there's a mini Madeleine pan calling my name......


To find the recipe and bake along with me, pick up a copy of Baking with Julia by Dorie Greenspan and jump in!

Would you like to comment?

  1. Nice job! They are really pretty little cakes, aren't they?

    ReplyDelete
  2. Beautiful! You achieved really nice ridges on yours. I wish I had a non-stick pan. No matter what I did, they had to be pried out.

    ReplyDelete
  3. Your madeleines look lovely, nice golden brown color!!!So much better than mine!!!
    Great job!!!!

    ReplyDelete
    Replies
    1. Don't discount yourself! Yours are lovely!

      Delete
  4. Simply beautiful madeleines!! Nice job!

    ReplyDelete
  5. Gorgeous madeleines. There is a mini madeleine pan calling my name too!

    ReplyDelete
  6. Your madeleines look beautiful. Even though this wasn't my favorite Mad. recipe, they are rather addictive little treats.

    ReplyDelete
  7. What beautiful cakes you bake... Blessings, Catherine www.praycookblog.com

    ReplyDelete
  8. Don't you love it that we have a legit excuse to buy all the pans we need :) Love the colors of your madies - what's the secret?

    ReplyDelete
    Replies
    1. Totally. I think the color comes from a darker pan. It was nonstick and very dark.

      Delete
  9. Beautiful madeleines! I didn't use my mini-madeleine pan this time, but I love it.

    ReplyDelete
  10. Glad you enjoyed these! Welcome to the Madeleine fan club!

    ReplyDelete
  11. Those look marvelous, Karen! I'm impressed! Beautiful photos, too :)

    ReplyDelete
    Replies
    1. Thanks Yvonne. I covet your ability to take food photos, just so you know.

      Delete
  12. They look great! I love excuses to buy new pans!

    ReplyDelete
  13. These are fun to make aren't they. But these weren't my favs. Yours look just perfect.

    ReplyDelete
  14. Hm... I need to trade in my pans for yours. I love how deep the impressions are - they look fantastic. I agree - very easy to make and they are quite a hit outside of the kitchen!

    ReplyDelete
    Replies
    1. Thanks Mike. Believe it or not, my pan is a Wilton nonstick. =)

      Delete
  15. I can never find the pan anywhere!?

    ReplyDelete
    Replies
    1. I got mine on Amazon. I've seen them at Williams Sonoma and Sur la Table too.

      Delete
  16. They turned out beautifully! I've been resisting buying a madeleine pan, but my niece enjoyed making them so much, I might have to break down and get one!

    ReplyDelete

I would love to hear from you! If you comment anonymously, be sure to leave your name in your comment.