Basic Madeleines

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

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

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

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 finally came up with this recipe after making many different kinds of madeleines.Resting the batter and letting it sit overnight make them tastier.Please adjust the oven temperature and baking time according to your oven. Recipe by Mamyuchoko

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

I have been trying to master basic sweet recipes. This is one that came to mind.In Step 5, you can let the batter rest in the refrigerator overnight. The final result will be a lot better. Recipe by ROCKANA

I improved my previous madeleine recipe by adding the winter flavor "apple" and increasing the amount.For those who like the crispy crunch of apples, reduce the microwave time at Step 1. Those who like their madeleines to have a strong flavor should add more butter, and those who want to make it healthier should skip the butter and heavy cream and use margarine instead.The baking time and temperature may varies on your oven, so keep an eye on the madeleines as they bake. Recipe by Tomo55

I came up with this while I was testing various recipes.Bake these in different molds using the same batter. They're delicious with chocolate chips or raisins placed on top before baking. When you have guests over, make the madeleines in different molds with different toppings and make it look like you're serving a variety of cakes! Recipe by Eriko

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

I'm so busy with my kids that I don't have time for baking desserts! After looking at a lot of different recipes, I put this one together for a quick and easy dessert that tastes like the madeleines my mother used to make. Every time I make these, my friends with children always ask for the recipe so I posted it here for the first time. Please try making the patterned madeleines intoo!I usually use margarine. It's cheap and I always have it stocked in the fridge so I can make madeleines whenever. Margarine also gives a lighter taste than butter. Using butter gives the madeleines a strong taste. You can store these in the freezer. Just let them naturally defrost when you want to eat them. Recipe by Sachimura

wasn't disappointed with these will definatley be making them again :cookie

I was going to visit my friend, so I wanted to bring along a gift.Just mix it up with a whisk. If you won't have time to let the batter rest in the fridge, begin preheating the oven before you start mixing the ingredients. Recipe by nokko.t

Madeleines

This is a rice flour version of Madeleines.There are no difficult steps. Recipe by Eiyoushino recipe

I had leftover oranges, which were given to me as a gift, and I wanted to make a snack with it.If the temperature of the melted butter is too low when you add it into the batter, it might harden and become difficult to mix. Once you add the butter, mix quickly. For 8 in a madeleine pan. Recipe by Minachun

I had some nice lemons and after squeezing out the juice, I didn't want to waste the zest.Do not to whisk the eggs too much. When mixing in the butter, it's best not to mix in circular motions, but rather to fold it in. I used Earl Grey tea, but you can use whichever type you like. Recipe by Nntan

This is my mother's easy madeleine recipe.Since you only need a few tools, it's not so difficult to make. If you knead the batter too much at the end, it becomes sticky, so be careful. Work gently. When you use salted margarine, it will taste more like country-style madeleines... For 10 in a madeleine pan. Recipe by Dark78

I thought up a super easy dessert using carrot paste.After cooling, store in a plastic bag to retain the moisture. Recipe by Staff Takako

I like to use strong bread flour for baking, so I used it for making madeleines, too. By using almond flour and cultured butter, I succeeded in making rich and dense madeleines.Be patient. This is key to this recipe. Making the batter it is easy; you just mix the ingredients. By adding strong bread flour, you can make them very smooth, moist, and spongy. Cultured butter adds good flavour, too. This recipe goes easy on the sugar, so add more if you like. For 10 x 6 cm [3.9 x 2.4 in] moulds. Recipe by Chizuri-nu

I wondered what madeleines would look like with a pattern on them so gave it a try. I always have fun seeing people's reactions to it!As long as it's not too complicated, I think you can draw any design. I also loved how French restaurants put sauce on plates in this pattern so I went with this. Whenever people see the finished product they always ask, "How did you do this??". Even if they don't turn out perfect, they're still cute. I'd love to see your design ideas too. Recipe by Sachimura

You can make these easy madeleines whenever you want.This is so easy, I don't have any hints.If you add some vanilla essence, they'll become fragrant. Recipe by Eiyoushino recipe

My mother taught me this recipe.There's nothing to say really, because all you have to do is mix, but make sure you mix it well with a whisk.You only need a bit of baking powder. (Around 1 teaspoon.)The color and texture will vary depending on the kind of sugar you use. Recipe by Happy toyu

I decided to make madeleines with a chocolate bar. If the recipe amount of the walnuts and chocolate are both 50 g, I wanted to make the recipe amount of everything except the baking powder, milk, and rum 50 g as well, but I ended with this recipe since it is too sweet with 50 g of granulated sugar and chocolate bar. It might be ok to have 50 g of granulated sugar, depending on your preference.Please handle with care when you take the madeleines out of the mold, since they are very moist. I used 6 shell molds, and 5 muffin molds (filled about 1 cm high). Recipe by caramel-cookie

This is the recipe I have used for a long time.I changed the quantity for making madeleines more easily.If you double the recipe and bake the half the next day, you'll have the same result.If you bake the madeleines in a hot water bath, they will be very moist. Recipe by ko-ko