I haven't participated in the last few Tuesdays with Dorie for a couple of reasons but mostly because time has been flying away from me quicker than ever lately and I can't seem do everything I want or even need to do. But when I learned the recipe Tara, of Smells Like Home, had chosen for this week was Traditional Madeleines, I was totally there.
I got a Madeleine pan a few months back, and a friend of mine gave me a mini-Madeleines pan recently as well. I had used them only once to ordinary results, so I wanted to see how Dorie's recipe would do. I learned a few things from my first Madeleine experience though, like don't overfill the pans because these babies rise! I wanted dainty little Madeleines so I went easy on the batter and they turned out a lot better than my first ones. Also, you need to butter and flour the pans really well because the Madeleines tend to stick to the molds. Other than that, this is a really easy recipe and the batter needs to chill so it can be made up to a few days in advance. The resulting cakes are lemony, spongy little bites of heaven and even though recipes for Madeleines usually say these are better served the same day, I had some the day after I made them and they were still delicious. 
The cuteness factor here, to me, justifies the purchase of the special pan, but I've heard you can also make these in mini-muffin tins. I'll definitely be making these again, and I can't wait to try many, many different variations. What did the other Tuesdays with Dorie bakers think of these little beauties? Check them out and see! 
You can find Dorie's recipe for Traditional Madeleines on this site.
I got a Madeleine pan a few months back, and a friend of mine gave me a mini-Madeleines pan recently as well. I had used them only once to ordinary results, so I wanted to see how Dorie's recipe would do. I learned a few things from my first Madeleine experience though, like don't overfill the pans because these babies rise! I wanted dainty little Madeleines so I went easy on the batter and they turned out a lot better than my first ones. Also, you need to butter and flour the pans really well because the Madeleines tend to stick to the molds. Other than that, this is a really easy recipe and the batter needs to chill so it can be made up to a few days in advance. The resulting cakes are lemony, spongy little bites of heaven and even though recipes for Madeleines usually say these are better served the same day, I had some the day after I made them and they were still delicious. 
The cuteness factor here, to me, justifies the purchase of the special pan, but I've heard you can also make these in mini-muffin tins. I'll definitely be making these again, and I can't wait to try many, many different variations. What did the other Tuesdays with Dorie bakers think of these little beauties? Check them out and see! 
You can find Dorie's recipe for Traditional Madeleines on this site.
