Mini Madeleines

It's an easy and simple butter cake that is great for picnics.- They are actually tastier after sitting in a plastic bag overnight than right after they are baked.- You can add cocoa powder to make a chocolate version.- If you want to make an Earl Grey tea version, omit the vanilla extract and add 1 teaspoon of ground Earl Grey tea leaves. Recipe by OZCOOKING

I used to dislike madeleines (I'm not a fan with fluffy and dry baked desserts), but then I found a shop that sold moist and dense madeleines. Ever since then I've loved them. This recipe aims at recreating that store's taste. This is a recipe that I love and treasure.Mix thoroughly so that it becomes smooth and doesn't form lumps. The baking time varies depending on the mold and the oven, so adjust accordingly. I changed the type of mold and oven that I used so I've greatly adjusted the temperature. Recipe by Yukiline

Madeleines cost 100-200 yen each. But if you make them at home, not only are they additive-free, but they're also cheap. I wanted to eat a lot, because I'm a glutton! Buy cute wrapping packaging at 100 yen (dollar) stores, wrap the the madeleine to give as gifts or sell at bake sales!-Don't overmix the batter!-Because it's possible to scorch the sugar (if the egg and sugar lump together), make sure to beat the eggs before mixing in. Also, don't leave the ingredients after you've combined them. Make sure mix right away.-[Matcha madeleines] Use matcha (10 grams, 5% of the cake flour).-[Cocoa madeleines] Add 2 tablespoons (12 grams) of cocoa powder (replacing a portion of the cake flour) and bake the madeleine as usual.-[Chocolate madeleines] Use 110 grams of butter and 90 grams of chocolate and bake the madeleines as usual (melt the butter in a double boiler, and melt the chocolate shavings). Recipe by Kerii dooruko

When I read Proust for the first time, in my teenage years, I fell in love with the story behind his madeleines. In "Du côté de chez Swann", while drinking tea and eating a madeleine, the smell brings him back to his younger years at his aunt's home. So, my mother gave me a madeleine recipe, and I started baking them. It's been around 15 years that I make madeleines, and it became my favorite dessert, as well as my specialty.

I wanted to replicate the delicious, moist "Honey Madeleines" sold in my go-to bakery, but I'm still far away from achieving their standard... still, these are moist and taste good.The sweetness of the honey varies by brand, so adjust the quantity as necessary.Don't fill the madeleine cups more than 2/3rds full, or they will overflow in the oven! Recipe by Chi-zusan

I finally came up this recipe after trying and making changes to many recipes. I wanted to post it here before I forgot!You can skip Step 3, but resting the batter make the madeleines tastier. The cooking time varies depending on the oven and the size of the muffin cups. So please adjust as needed.If you want to make the chocolate version, use 45 g of flour and 5 g of cocoa powder! Recipe by Chikayan

These are standard madeleines.The outside is crisp, while the inside is moist.There aren't really any difficult steps.Be particular about the ingredients to make rich madeleines.If you use cultured butter, they'll taste even better.If you're making them in the shape of sticks, bake for 20 minutes at 180°C. For 15 cakes. Recipe by Eiyoushino recipe

Madeleines

This is a secret recipe taught to me by my mom!Please whip well using a whisk (the thickness of the batter should be that it forms thick ribbons!). Do not fill the cup too much since it will pour over while baking. For 8 x 5 cm [3.1 x 2.0 in] diameter cups. Recipe by Campanella