i dressed them up with some powdered sugar instead. They did not look as pretty as the standard madeleines because they did not get that nice brown crusty coating (well, they did but you could not see it because these cookies are brown). I think it is indeed the shape of the cookies that scream "MADELEINES" - now on to the recipe reveiw: These tasted good and had good texture. In response to the other reviewer who said these are not madeleines, just a chocolate cake recipe - "regular" madeleines are just a white cake/lemon cake recipe. Lucky for me I actually ate most of them when they were still warm :) Oh, I also undercooked one of the batches accidently so that it was crusty on the outside but still a bit gooey inside, needless to say it was also extremely delicious that way as well but again, not so a few hours later. They got tough and oddly enough had a bit of a metallic taste. Straight out of the oven these were outstanding- light and airy- but a few hours later they were not so great. They are delicious and very easy to make. Actually, it is better when made ahead of time. The best recipe ever! The best thing about this recipe is that can be done ahead of time. I drizzled chocolate icing on top just to give 'em a little shine. When I got married I made a boutiful tray with an assortment of fancy cookies and these were absolutely yum. With the splenda sub, they worked out to only about 20 calories per cookie - no guilt! Will definitely make them again! The quality and taste was consistent each day.
I have a "mini" madeleine pan that bakes qty 20 - 1.5" cookies, and baked a pan a day over 3 days, storing the dough in the fridge. I made half recipe, and substituted Splenda Sugar Blend for baking (only needs 1/4 cup, possibly less as they were still very sweet). These were so delicious! Moist, tender & lots ofĬhocolate flavor! I followed the recipe exactly and The recipe producedģ6 tiny cupcakes which did not have time toĬool in my house - they were gobbled up so I also could not find my Madeleine pans so I (about 2 teaspoons) and a good quality cocah. 10 minutes was just about right - fully baked and still moist. Also, I baked these in silicone molds (dark orange) and 7 minutes just didn't cut it - they were still raw. I followed the recipe EXCEPT that I substituted 1 cup sugar and 1.5 t vanilla for the vanilla sugar.
I should add that I chilled the batter overnight as was suggested in another madeliene recipe, which negated the need for chilling everytime I filled the mold. 1/2 cup of cocoa is approximately 42 grams, NOT 90 grams!!! I routinely use weight, not volume when baking and it is impossible to know which measurements are correct in this recipe. Ingredient weights do not match up with volume measurements. Is there a way to let the recipe contributor know about this major weight/quantity inaccuracy? King Arthur AP flour weighed 103 g for 3/4 cup, and Scharffenberger unsweetened cocoa weighed 46 g for 1/2 cup. The third time, I used the grams given, and it was completely off. I made this recipe twice, using the measuring cups given, and all was well we loved the flavor and finished product.
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