Comments on: classic madeleines http://smittenkitchen.com/2007/07/460-words-and-no-mention-of-proust-oh-wait/ Sun, 21 Mar 2010 08:10:59 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Lamia http://smittenkitchen.com/2007/07/460-words-and-no-mention-of-proust-oh-wait/#comment-357998 Lamia Fri, 19 Mar 2010 00:09:47 +0000 http://smittenkitchen.com/2007/07/460-words-and-no-mention-of-proust-oh-wait#comment-357998 Oops--I almost forgot: we (as in my mother and I--not the royal we) put lemon zest or vanilla extract, depending on what we have/what we feel like. Oops–I almost forgot: we (as in my mother and I–not the royal we) put lemon zest or vanilla extract, depending on what we have/what we feel like.

]]> By: Lamia http://smittenkitchen.com/2007/07/460-words-and-no-mention-of-proust-oh-wait/#comment-357994 Lamia Fri, 19 Mar 2010 00:00:13 +0000 http://smittenkitchen.com/2007/07/460-words-and-no-mention-of-proust-oh-wait#comment-357994 My mom uses the easiest recipe possible: 150g flour, 150g sugar, 3 eggs, 1.5 sticks of butter. My mom uses the easiest recipe possible: 150g flour, 150g sugar, 3 eggs, 1.5 sticks of butter.

]]> By: Kristen http://smittenkitchen.com/2007/07/460-words-and-no-mention-of-proust-oh-wait/#comment-345916 Kristen Sun, 31 Jan 2010 22:35:16 +0000 http://smittenkitchen.com/2007/07/460-words-and-no-mention-of-proust-oh-wait#comment-345916 I've always used the Joy of Baking recipe for madeleines but a couple months ago, I thought I would try yours. They looked beautiful and I topped them with powdered sugar. I hadn't had madeleines in sooooo long so you can imagine my dismay when I bit into my first cookie and it tasted tinny, metallic. How could this be?! I went through the list of ingredients, making sure I hadn't, um, added liquid iron or copper pennies while mixing. I hadn't. So it wasn't until yesterday when I was aimlessly perusing your site and saw the tips section (tips? how had I not read the tips?) and read up on the baking powder dilemma. THIS COMPLETELY EXPLAINS IT! Aluminum baking powder? Gross! I hesitated in commenting about my metallic madeleines initially because I love your site, I love your recipes, I make them all the time. My co-workers love that I make them all the time. I didn't want to post a negative comment when the problem was probably my fault. Now I have a clear explanation that means you and your recipe are, of course, not to blame. And I have a new tin of Rumford baking powder. Fellow readers, watch out for that baking powder! This recipe calls for plenty and you don't want tinny cookies! I’ve always used the Joy of Baking recipe for madeleines but a couple months ago, I thought I would try yours. They looked beautiful and I topped them with powdered sugar. I hadn’t had madeleines in sooooo long so you can imagine my dismay when I bit into my first cookie and it tasted tinny, metallic. How could this be?! I went through the list of ingredients, making sure I hadn’t, um, added liquid iron or copper pennies while mixing. I hadn’t. So it wasn’t until yesterday when I was aimlessly perusing your site and saw the tips section (tips? how had I not read the tips?) and read up on the baking powder dilemma. THIS COMPLETELY EXPLAINS IT! Aluminum baking powder? Gross! I hesitated in commenting about my metallic madeleines initially because I love your site, I love your recipes, I make them all the time. My co-workers love that I make them all the time. I didn’t want to post a negative comment when the problem was probably my fault. Now I have a clear explanation that means you and your recipe are, of course, not to blame. And I have a new tin of Rumford baking powder.

Fellow readers, watch out for that baking powder! This recipe calls for plenty and you don’t want tinny cookies!

]]> By: Francheska http://smittenkitchen.com/2007/07/460-words-and-no-mention-of-proust-oh-wait/#comment-343976 Francheska Fri, 22 Jan 2010 01:17:13 +0000 http://smittenkitchen.com/2007/07/460-words-and-no-mention-of-proust-oh-wait#comment-343976 I made the ones with the lemon glaze from David's site, They looked just like his, They had a huge hump and smelled great, Next time ill try this recipe, I wasn't very excited once I tasted them, They're very dry, I wish there was a way to make em super moist and tender, Id hate to think I just wasted 20 bucks on a pan that just makes dry cakes =c I made the ones with the lemon glaze from David’s site, They looked just like his, They had a huge hump and smelled great, Next time ill try this recipe, I wasn’t very excited once I tasted them, They’re very dry, I wish there was a way to make em super moist and tender, Id hate to think I just wasted 20 bucks on a pan that just makes dry cakes =c

]]> By: Jin http://smittenkitchen.com/2007/07/460-words-and-no-mention-of-proust-oh-wait/#comment-338808 Jin Fri, 25 Dec 2009 23:15:20 +0000 http://smittenkitchen.com/2007/07/460-words-and-no-mention-of-proust-oh-wait#comment-338808 Hey Deb, the ingredient list calls for baking soda, but the instructions says baking powder, could you clear that up for me? Thanks! Hey Deb,
the ingredient list calls for baking soda, but the instructions says baking powder, could you clear that up for me?
Thanks!

]]> By: deb http://smittenkitchen.com/2007/07/460-words-and-no-mention-of-proust-oh-wait/#comment-337221 deb Mon, 14 Dec 2009 16:43:44 +0000 http://smittenkitchen.com/2007/07/460-words-and-no-mention-of-proust-oh-wait#comment-337221 Hi Julie -- I actually don't think madeleines, if you want them to taste awesome, keep at all. They're best shortly after they are baked. Hi Julie — I actually don’t think madeleines, if you want them to taste awesome, keep at all. They’re best shortly after they are baked.

]]> By: Julie http://smittenkitchen.com/2007/07/460-words-and-no-mention-of-proust-oh-wait/#comment-337219 Julie Mon, 14 Dec 2009 16:36:26 +0000 http://smittenkitchen.com/2007/07/460-words-and-no-mention-of-proust-oh-wait#comment-337219 Hi Deb, Thank you so much for keeping up the cooking/posting even though you've got a little one around. (And thanks for all the baby photos.) Just a question about the madeleines: how long do you think they can keep? I'd like to make a batch to take to my in-laws for Christmas, and if possible not a the very last minute... Thanks, Julie Hi Deb,
Thank you so much for keeping up the cooking/posting even though you’ve got a little one around. (And thanks for all the baby photos.) Just a question about the madeleines: how long do you think they can keep? I’d like to make a batch to take to my in-laws for Christmas, and if possible not a the very last minute…
Thanks, Julie

]]> By: Adelina http://smittenkitchen.com/2007/07/460-words-and-no-mention-of-proust-oh-wait/#comment-313121 Adelina Thu, 13 Aug 2009 21:30:09 +0000 http://smittenkitchen.com/2007/07/460-words-and-no-mention-of-proust-oh-wait#comment-313121 I think the recipe posted by "Steve" should produce a good batch of Madeleine. By now, I'm sure you'll find that there are many recipes out there on Madeleine and you have probably tried a few of them already, by now! Personally, I still am looking for a "perfect" recipe to bake these wonderful cookie/ cake myself! I haven't gotten there yet! If you still want to know what I've experienced so far, here it goes: 1. Madeleine batter should be rest in the refrigerator for at least one-two hours. 2. Melt butter to get a buttery aroma over a low heat setting, on top of a stove top is recommended. Many recipes suggest to melt butter in a microwave, which I find to be very convenient, but does not yield a nice nutty, buttery aroma in a Madeleine. 3. Madeleine is best when you consume it the same day you bake, or even fresh right out from the oven! I think the recipe posted by “Steve” should produce a good batch of Madeleine. By now, I’m sure you’ll find that there are many recipes out there on Madeleine and you have probably tried a few of them already, by now!

Personally, I still am looking for a “perfect” recipe to bake these wonderful cookie/ cake myself! I haven’t gotten there yet!

If you still want to know what I’ve experienced so far, here it goes:

1. Madeleine batter should be rest in the refrigerator for at least one-two hours.

2. Melt butter to get a buttery aroma over a low heat setting, on top of a stove top is recommended. Many recipes suggest to melt butter in a microwave, which I find to be very convenient, but does not yield a nice nutty, buttery aroma in a Madeleine.

3. Madeleine is best when you consume it the same day you bake, or even fresh right out from the oven!

]]> By: Leia http://smittenkitchen.com/2007/07/460-words-and-no-mention-of-proust-oh-wait/#comment-295975 Leia Thu, 18 Jun 2009 22:33:10 +0000 http://smittenkitchen.com/2007/07/460-words-and-no-mention-of-proust-oh-wait#comment-295975 I have been looking for the perfect madeleine recipe, and when looking at yours, I see that we need double acting baking soda. I live in Chile and we don't have it! is there anything I can substitute it with? I have been looking for the perfect madeleine recipe, and when looking at yours, I see that we need double acting baking soda. I live in Chile and we don’t have it! is there anything I can substitute it with?

]]> By: Karen http://smittenkitchen.com/2007/07/460-words-and-no-mention-of-proust-oh-wait/#comment-282578 Karen Sun, 10 May 2009 18:08:11 +0000 http://smittenkitchen.com/2007/07/460-words-and-no-mention-of-proust-oh-wait#comment-282578 The recipe should say "double acting baking powder" not "double acting soda"? Right? That's what I'm going to use. (Maybe someone has already asked about this.) The recipe should say “double acting baking powder” not “double acting soda”? Right?

That’s what I’m going to use.

(Maybe someone has already asked about this.)

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