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Testing Madeleines

I have been on a quest for an easy and yummy Madeleine. I found a recipe made with cake flour and no baking powder, so no bitter taste. I also found a technique which makes the cookies even better, and gives them their “hump”. It’s as simple as refrigerating the batter in the pans for at least an hour. Then bake them on a preheated cookie sheet. And here is another important technique…only fill your pans 3/4 full to get the perfect shell shape.

The recipe that I used was from Make Mine Lemon. The technique tip came from Dorie Greenspan.




Can you see the tiny hump?


About sweetaddict

I'm a crazy, candy-infatuated, blogger who s so happy that you stopped by. This place is dedicated to all of us who always end up in the candy aisle. I'm totally impartial and answer only to my taste buds. I write about all things sweet from candy to baking to ice cream and beyond. Let me know your favorites.

2 responses »

  1. I would comment again on how much I love that owl cookie jar, but will refrain as that is getting old 😉 You make a nice madeleine, though!


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