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Tuesday, March 10, 2015

TWD: Baking Chez Moi - Lemon Madeleines

Lemon Madeleines, from Baking Chez Moi.  Yes, the glaze is a bit drippy looking.  Let's just ignore that, shall we?  I should probably entitled this "looks can be deceiving" or something, as that would certainly be appropriate.  

My madeleines don't look anything like the glorious picture in the book.  They were supposed to be a bit more golden instead of brown, and have a lovely hump on the underside.  My oven temp seems to be off, which would explain the darkness of the madeleine.  Plus I super overfilled the pan, as the recipe said it would make 12 so I just used all of the batter in the 12 madeleine holes, instead of getting out my second pan and putting some in there.  They certainly would have looked prettier if they hadn't overflowed the pan.

This recipe was supposed to GUARANTEE a lovely  hump on the non-grooved side, which mine did not get.  This also could be due to overfilling the pan, I suppose.

However, looks aren't everything, because these are delicious little lemony treats.  I want to make a cup of tea and devour the entire bunch.  I will make these again someday.  That time I'll use more pans and see if that makes a difference.  But really, looks aren't everything.  These taste delicious, which is what it's really about!

The recipe for the Lemon Madeleines can be found on pages 212 -213 on Baking Chez Moi. 
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11 comments:

  1. Liz That Skinny Chick Can BakeMarch 10, 2015 at 6:42 PM

    Mine were darker than I wanted but they still tasted glorious. I bet they were wonderful even without a hump :)

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  2. UnknownMarch 10, 2015 at 7:11 PM

    They look delicious! I think I put too much batter in my pan too!

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  3. yummychunkletMarch 10, 2015 at 7:34 PM

    Mine were also a little tanner than expected. But, oven temps vary, I suppose. Yours look tasty, though!

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  4. ZosiaMarch 11, 2015 at 1:44 PM

    The bump doesn't affect the flavour and these were delicious!

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  5. Cher RockwellMarch 11, 2015 at 6:49 PM

    I was sad not to have any bump either :-(
    I like the darker color - it makes me think of browned butter and we all know that is delicious!

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  6. janeofmanytradesMarch 11, 2015 at 8:53 PM

    I made a double batch and ended up with nearly 3 dozen! I found that chilling helps but baking them on a sheet pan insulates them and causes smaller humps. If you are wondering about the oven temp, pick up an oven thermometer, they are pretty cheap.

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  7. KathyMarch 12, 2015 at 7:20 AM

    Such pretty madeleines!! I loved this recipe by Dorie…it made moist, delicious little cakes!

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  8. steph- whisk/spoonMarch 12, 2015 at 5:49 PM

    ahhh...bump-schmump. my mads came out pretty dark on the shell side (facing the pan). they weren't over baked, so I'm wondering if it's because I have a dark nonstick tin??

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  9. Margaret @approachingfoodMarch 12, 2015 at 7:52 PM

    My madeleines were drippy too! Drippy just means finger-licking good, right? And they look super tasty! Mmm...

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  10. Cathleen | My Culinary MissionMarch 13, 2015 at 8:43 PM

    I did the same, the first time I made them. I thought, maybe this dough is different, and does not spread much - wrong! I had to make them again. Makes way more than twelve. Still, I did not get that prominent hump...

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  11. AnonymousMarch 15, 2015 at 9:55 AM

    It's all about the taste and it sounds like that was pretty good. My husband like the frosting so much he probably would have preferred drippy.

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