This is an exercise in comparison. Okay, well maybe it’s not an exercise at all, but just a bit about how I learned to make delicious butter cakes using two different recipes!
I am helping to throw a wedding shower for the lovely Caitlin today. Madeleines were on the menu after the pow-wow with Hannah and Avery for shower ideas, and I had just bought a madeleine pan at TJMaxx for $3.00!! So, of course, I offered to take on the task.
I at first tried what I thought would end up being my go-to recipe – Martha Stewart’s Vanilla Madeleine Recipe. It said that the batter could be kept in the fridge for up to two days, and the cakes were best baked the day of serving. So, I did it. I made the batter two days before the shower, woke up at 7 the day of, and started baking. The batter tasted good, smelled delicious, and then when they came out of the oven…they tasted slightly metallic. Who wants a metallic madeleine??? Not me. But, after they had fully cooled, my sister and Hannah both said they could not taste what I was tasting. So I didn’t toss them, and did end up using quite a few of them. There were no complaints. (phew) However, in my panic of thinking my madeleines had not turned out, I googled a few other recipes, and found one that the batter didn’t have to be refrigerated for (since after trying the first batch I only had an hour to make a new batch in!), and that used less eggs.
Here is the recipe I ended up using for French Butter Cakes, and I loved the lemon in them!! I dipped half of them in chocolate and left half plain. Because who doesn’t love chocolate? They are yummy! The recipe says to bake them for 14 minutes, but I baked them for 8-10 minutes. I suppose it depends on how hot your oven runs.
I am posting a couple of side by side pics of the two different recipes so you can see the bit of texture difference. The lemon ones were much flatter on the backs, which I liked for presentation.
Then I melted some chocolate chips in the microwave (30 seconds at a time, stirring in-between, about 3-4 times) and dipped half of the madeleines into the chocolate. Decadence.
Caitlin loved them, so I am glad I persisted! Now that I know it will be a much shorter process next time with the French Butter Cakes recipe that I preferred anyway, I might not wait too long to make another batch.
Good luck trying your hand at madeleines! They are luxury at it’s frenchest. 🙂