Genoise Madeleines | Tuesdays with Dorie

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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 step-by-step instructions, visit Katie and Amy of Counter Dog.

To see how other Tuesdays with Dorie participants fared, click on the links listed here.

To bake along with us, pick up a copy of Baking with Julia by Dorie Greenspan and jump in!

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