This week's Baking with Julia challenge is Madeleines, and is hosted by Katie and Amy of Counter Dog.
I have made madeleines a number of times before - I am not a madeleine wiz like Kayte, but I have learned a couple of things about them. First - do not overfill your moulds - underfill them slightly, as they spread like mad when baking, so unless you want barnacles instead of shells, take it easy on the batter. The other thing I have learned about madeleines is that they bake crazy quick - I often find that if I follow the baking time in the recipe, my madeleines are often darker than I desire - behold the photo above. These madeleines were only in the oven for 10 minutes, but they went dark underneath.
On the upside, I got perfect little humps in the backs of my madeleines. What is it about French baked good - feet on macarons, humps on madeleines. Heck, maybe they'll be sprouting arms next.
I didn't find these madeleines particularly dry, as some Julia bakers did, although I found the batter to be rather more solid than I am used to working with.
To check out what the other Julia bakers thought of this madeleine recipe, visit the LYL section of the BWJ website.
