This week’s Tuesdays with Dorie recipe is for madeleines. You can get the recipe for these on the Counter Dog blog, hosted by Katie and Amy. I have made madeleines a couple of times and I had thought that I would change the recipe a bit and do some sort of variation. Unfortunately, I didn’t really have time to think of what I was going to do, so the only change was that I used hazelnut extract instead of vanilla. So much for living on the edge!
I’ve had fairly good luck making madeleines, but whenever you try a different recipe you never know. I thought this recipe came together ok, although the batter did deflate somewhat when folding in the flour. I had more than enough batter for 24 madeleines, in fact I could have made about 6-8 more. I baked one batch for 10 minutes and another for 9. Nine minutes seemed to be right for this recipe and my oven.
My only issue was that the edges on mine got really dark. I butter the pans very heavily as I have had problems in the past with getting the baked madeleines out of the pan. So the extra butter became browned butter. I did get the nice bumps on the back of my cookies, which is a good sign. The browned edges give the cookie a bit of a crunch, which is tasty but not really a classic madeleine characteristic. They are a little dry, too, which I think some of the other bakers experienced as well. Make sure you check out the Tuesdays with Dorie site and see how the other bakers did with their madeleines.
Recipe from Baking with Julia by Dorie Greenspan, page 334