How to Make Madeleine Cookies

[@clairemoseley6212]

As a French-born person, this recipe is nice but the described pouring in the mold is really time-consuming and my mother did not have time for this delicate spoon method when she taught me to make them. With practice, it is not too hard to learn to pour slowly the batter into the mold in an even way. The madeleines are also too pale compared to the ones I buy or bake,. They should have a deeper blond shade. They look a little undercooked in this video. Otherwise, they taste very good.

[@MutantMint]

Would butter used instead of cooking spray promote more browing?

[@jred5153]

@@MutantMintif its whole butter, yes. But if it is clarified butter, not as much.

[@WastrelWay]

@@MutantMintI wonder what they used before there was cooking spray, doh

[@XzTS-Roostro]

Would using something like a batter dispenser help?

[@slievecushnabinnia]

​@@XzTS-Roostro That's what I was thinking.

[@aaronbailey23]

There’s a recipe for these on the food network website that I’ve been making for 20 years with lemon zest and they are absolutely amazing.

[@paanne1013]

Lemon zest and lemon juice, no vanilla extract for me...been making mine for 10 years or more now....and always butter for the pans.

[@LesBergamotes]

Elle makes any segment a joy, truly.

[@russ5024]

I use a scoop that measures the right amount of batter into each shell and bake two pans at one time. I use the wire whip instead of the flat beater too.

[@marilynsnider8183]

I love those little stinkers. So good also with tea

[@thestellarelite]

Would looove these with a black earl grey or something dang

[@thestellarelite]

@Billiards42 I'll keep an eye out for it I love trying new ones but I still do love twinnings. Last box I bought was decaf by mistake ugh.

[@donaldfair4259]

I watched this episode on ATK about 2 years ago . Elle has a terrific recipe . I’ll never refuse the ones that I can pick up at the supermarket .

[@russ5024]

They are pricy compared to the cost of homemade

[@sandrapersaud3105]

Love, ❤️ Madelines. I used to make these every Christmas.

[@mayonnaiseeee]

I love how quick the batter comes together after letting the eggs and sugar foam up. Great recipe, thanks ATK 😊

[@MidnightFoodSearcher]

I used a silicone mold (8pcs) for toaster oven mold to bake it twice following the recipe. The first time, it was unpleasantly dense and didn’t have the bumps. The second time, I beat the egg white using hand mixer first till the peak was formed. Though not have the pretty brown edges nor the bumps, it turned out to the softest, most precious little cake ever ❤. Also, I cut the sugar amount to 80g, which was sweet enough for me. I ll test to cut more. According to ATK s book, you can make different variations of this recipes, such as adding citrus peels, chocolate, or almond extract. This amount of batter is enough to make 3 batches using the mold. The original, almond, and chocolate were just great. I ban all citrus in all desserts at my house so cant say the lemon peel version.

[@hasaniennis442]

Elle is so fun and wholesome.."you gotta have all your mise en place - in place" 😊

[@Colleen-w5o]

I love watching Ellie. Love. When she walked away. After tasting. The cookie. Cute

[@Bruiser48]

A piping bag would work perfectly for filling mold. Spoon looks tedious.

[@danbev8542]

Yup - that’s how I do it. And I like more color- golden brown Madeleines for me!

[@Sakja]

Somehow, in the transition from French to American cooking, Madeleines lost the almond flour or paste. They're supposed to have a hint of almond taste, but most of the American recipes have butter flavor.

[@wendymontie5660]

Nobody is stopping you from using almond flour… Rock on. Relax, have a madeleine.

[@amitxi-y5q]

Most French recipes don’t use almond flour either. You must be confused with financier.

[@paanne1013]

That is one way to make them, but you don't have to make just almond flour ones.

[@perryroobay]

👉 Place your batter in a pastry bag for storage, rest and portion - far easier and cleaner.👈 Ive always allowed my batter to rest overnight in pastry bags and I keep my madeleine molds in the freezer to ease of release. I'll also add spray or melted butter in the mold before adding the batter. Lastly, I place my loaded madeleine pan on top of a sheet pan that was preheated with the oven - this seems to even out the baking process for a consistent madeleine with the pearl.

[@eilenepatrick9319]

OMG Elle, I love the haircut.

[@zachaument]

I’ve never seen a recipe without lemon zest!

[@russ5024]

I have seen them in almond, lemon, vanilla, and orange

[@MutantMint]

lavender/ honey is really good too

[@michaelad48]

OMGAWD, LOOOOOOOOVE MADELEINES. MY FAVORITE COOKIE 😊😊😊😊😊

[@jred5153]

A #40 portion scoop works well, especially when you do production for bakery.

[@russ5024]

Exactly right! That is what I use

[@tinywombat]

Nice results. However, when I have eaten Madeleines in France, they have a very subtle and delightful lemon flavor. Wouldn’t that be missing from your recipe? Could one add just a little lemon zest or juice?

[@jonathangarza3386]

Madeleines are my favorite.

[@SFelectrolysis]

The bump is usally bigger - and the color more golden. Not bad but not quite

[@shviewjames126]

The way she walked away after the first bite…says it all!

[@Colleen-w5o]

I love to watch this baker. Love her new hair. Do.

[@chantalllou52]

If you put in fridge first then you have that dome on the top.

[@whdavies2115]

When she put the batter into the mould it spread and was flat, but when she put the pan into the oven the batter was mounded. No expanation as to how that happened. The baked madeleines barely had a bump at all, it should be a pronounced hump. The edges should be slightly crisp. Altogether not a very good effort. The description says they are 'unlike any other cookie'. That's because madeleines are not cookies they are cakes.

[@Colleen-w5o]

I love Ellie hair cut.

[@heregoeseverythiing]

Elle, you look fantastic! Hair. Makeup. WOW!

[@shllybkwrm]

Use a cookie scoop to fill the tray, much faster! And you really don't need those puddles of oil in the wells 😂 use the advice from @seriouseats and don't let them cool in the tray. They do look pale to me as well, they'll be very sticky if you keep any for later

[@verity3616]

It's interesting they haven't done a test kitchen review of all the Madeleine pans out there. The one they used seems nice, but I figured the Williams Sonoma gold tone one would win because all the other gold tone pans for cakes and loaves won as best on this program. They're just hideously expensive. If this one is better, would love to hear about it.

[@oliviahein7772]

I wonder if the gold pan would give better browning. These madelines looked too pale, imo.

[@verity3616]

@@oliviahein7772Good point! I've never made this but I am used to seeing them a bit darker too.

[@paanne1013]

The French made ones are the best ones.

[@cbordes1]

Can’t wait to try these. ❤❤❤ Elle’s weight loss is amazing. She looks fantastic.

[@JustAThought155]

I could handle those with a homemade hot chocolate! They look lovely!

[@paanne1013]

You just put a great idea in my head! lol

[@dianedarling9639]

❤️Elle you are looking FABULOUS ❤️

[@earnestinegreen3791]

I love her new hair style!!!!

[@russ5024]

Elle's wig?

[@musicgirl8152]

Thank you for the informative video. The technique is key. ❤❤

[@Fidel-tk5rq]

Thanks for sharing . I 'd like to ask you the following questions if I may; First, can the sugar be replaced with maple syrup or honey to make it healthier? and what's the effect of that on the final result. Secondly, is it possible to add a chopped pistachio or walnut for crunch and flavour? Thanks in advance

[@filomenachaves5400]

They are so good thank you for the recipe

[@JHaven-lg7lj]

Madeleines are lovely :) I wish the on-screen links for where to buy the equipment was in a different place, though - it covers a good portion of the subtitles. You can move it a little farther up the screen, but it goes back down on top of the subtitles after just a second or two.

[@paanne1013]

If you are near a Williams-Sonoma, they sell the pans (from France and China), invest in the French pans.

[@chuckdalton]

Live long and prosper mr. Spock!

[@stooge81]

My grandmother's madeleine pan has moved with me over 5 times. But all I've ever done is move it from place to place. That ends now.

[@kirbyculp3449]

Do it!😊😊

[@imSterling]

Even through the screen those madelienes look soft.

[@amitxi-y5q]

They are undercooked.

[@ldenorio]

i like her new hair style

[@o.9428]

She said "Give me the Kris Jenner".

[@houchi69]

Ya...I don't...

[@myth-n-m4yhem]

1 tastes like more, more, more!

[@jessicavalentine2689]

I adore madeleines ❤ Love Elle also. Whenever I use non-stick spray, the kind with and the kind without flour, my baked goods brown prematurely and the pan burns. So I just grease and flour. Any thoughts, community?

[@ravenk6962]

Was the batter kept a room temperature or placed in the refrigerator between batches?

[@paanne1013]

I have been making them for over 10 years and I always refrigerate my batter for an hour, at least, and I used butter for the pans, dust with flour and throw in the freezer for about an hour...that is the recipe I found online when I started making them and it has never failed me. Plus, mix everything by hand, no machines.

[@carolyn9214]

To release, hold wire rack loosely against cookie side, flip sheet and rack over. All out!

[@readytogo3186]

My thought!!

[@carolyn9214]

@@sandrah7512 I often do exactly as I suggested. As I stated, LOOSELY hold it, as in, not pressing.

[@lstone.09]

Gotta love when Elle is on screen. She's looking fantastic these days.

[@ccartist516]

Elle... THE BEST

[@garrettcorpier662]

Nobody is going to mention Proust?

[@MutantMint]

Nice!! I was wondering if anyone knew the lore!

[@paanne1013]

Remembrance of things past...a great book.

[@lindacgrace2973]

Love the new hairstyle, Elle!

[@deeramos9416]

We use pastry bag

[@jvallas]

Can I live dangerously and fill with a pastry bag, eyeballing that they all look like they're at the level you have there? So much faster.

[@readytogo3186]

Sounds good to me. That's what I'd do. On second thought, even though these look delicious, believe I'll just buy some! Too much trouble, unless you have a lot of time!

[@russ5024]

Not a lot of time needed to make these, compared to most other cookies@@readytogo3186

[@trew2self]

Great recipe. Elle you look gorgeous!❤❤❤❤❤❤

[@eklectiktoni]

2:20 Instead of having to so carefully spoon the batter in, could you instead pour it into a piping bag and pipe the molds full? To me it seems like that would be less tedious.

[@memon1734]

Ok but that madeleine hair! We see it!

[@XzTS-Roostro]

Did y'all do equipment testing on all the various makes/models for those pans?

[@russ5024]

Why do you ask?

[@XzTS-Roostro]

@@russ5024 There are different manufacturers/brands of those Madeleine pans, made from aluminum, steel, anodized aluminum, carbon steel; non-stick or not. Bellemain, Fox Run, USA Pan, HongBake, ChefMade, BeaSea, WeBake, Cuisinart, Chicago Metallic, Gobel, Meajore, Mrs. Anderson's Baking, Fat Daddio's, etc.

[@XzTS-Roostro]

@@sandrah7512 Knowing the results of the other bakewares they've tested, it's likely the pans with the golden colored finish and deep/sharp groves in the moulds will yield the best results. Light colored pans will yield pale, whereas the dark colored ones will brown more. Steel will perform better than aluminum.

[@PTR7474614882]

​@@XzTS-Roostroyeah probably the Williams Sonoma gold touch made by USA pan

[@MrBluexmas]

Wow looks underbaked

[@DiarraHarris]

Nah.

[@seekfactsnotfiction9056]

It should be golden brown

[@karenbrooks3765]

Agreed almost burnt is my preference

[@cocacola7845]

They have no hump

[@pwp8737]

a pastry bag with a tip filled with the batter would have been faster

[@dougpettey7144]

So, butter fried angel food cake? Those look awesome!

[@russ5024]

More like Genoise'

[@densley]

❤ Elle & Julia!

[@Blorbo_Collector]

I had no idea that madeleines were so easy to make!

[@mrtodd3620]

I wonder if you could make a twist on Tiramisu with these.

[@kelleysakata-moon1903]

Wouldn't it be faster to use a pastry bag to fill the Madelaine mold?

[@theslamdancekid]

Yo, that's a CAKE.

[@russ5024]

Very much so! like mini Genoise' cakes

[@paanne1013]

That is why the French call them "Tea cakes".

[@zachcrowley5428]

lmao i love elle more of her please

[@BeachyKeen-ub9rg]

Infomercial

[@newjawn9004]

No baking powder? How to get any lift without it?

[@jamescapps4553]

One of my favorite cookies.

[@ronnimerwede3087]

Totally off topic, but Elles hair is giving me Edina Howard vibes from the 90’s

[@proffy8778]

Hm those are easier to make than I thought

[@3LLT33]

You have to have your miss en place… en place? 😅

[@riceman2011]

Those in-video ads are beginning to become excessive. The non-ad video content is only about 6 minutes long 😒

[@hausu3163]

People on this channel are so ungrateful for the free amazjng content is insane, THEY ARE A BUSINESS They have a professional team to pay If you dont how they do things you can just NOT WATCH IT instead of being a baby in the comments because you watched an ad in a youtube video Who is doing content like them here? NOBODY and they dont even accept enough ads, they could do so much more and it would be justifiable They dont deserve the ungrateful and rude viewers they have

[@ZComma]

​@@hausu3163 I don't agree with you're aggression but you make a good point

[@jaycarver4886]

What annoys me even more are the women here that have let themselves go. At least Lan is holding it together. Much respect to her.

[@cmcgr9130]

"have let themselves go"?! what are you talking about?

[@GypsyWolfMagic]

I never see the ads because I subscribe to youtube premium...

[@saulgoodman2018]

How to make a dozen madeleine cookies disappear in a minute? Give them to me.

[@cocacola7845]

These do not look like good madeleines; no hump. A very strange recipe.

[@karenbrooks3765]

I don't understand why you are still using volume measurements.

[@Michael-v3z1s]

Pantry bag might be easier.

[@_araminta_]

They look quite pale (need to be golden in colour), and there was too much of that disgusting cheap oil in the molds. And why no lemon zest? Really, you should stop messing up european recipes already. It's not that hard to look them up and get it right.

[@TheRio02]

They look really bad. Where are the humps?

[@beauty_enthusiast]

Finally, a person of color at the fore front.

[@melfhlzahlpd]

Help ATK! I need a vegan version

[@paanne1013]

They won't be a Madeleine then, they are always made with butter...you can try though.

[@ReadySetBret]

Pls don't dip in dilute american coffee :(

[@ra1der5]

Wow. Just… WOW! I rely on ATK for so much advice, but I think this vid really misses the mark. As they mentioned, a traditional Madeleine will rise like a cake to form a little hump in the middle. They started to get it, but it should be much more pronounced. To get the hump, refrigerate the batter at least an hour (or even over night) before baking. That much cooking spray will make your Madelines taste like grease. I apply a light coat of melted butter to the Madeleine pan with a silicone pastry brush. Finally, if you’re going to buy a Madeleine pan, get metal non-stick. Avoid the silicone. My recipe comes from “Entertaining with Beth” here on KZbin. I’d post a link, but for some reason Google keeps deleting my posts when they include links 🤬 .

[@alangoudie1308]

No almond? That's just a madeleine shaped tiny cake then

[@shllybkwrm]

I don't generally see madeleines with almond?

[@amitxi-y5q]

Madeleines don’t have almond. Did you confuse them with financiers?

[@kouklakee]

Yes Almond !

[@1danny]

That's definitely more than 2 tablespoons of butte.

[@jimmib6143]

Yes-it is 10! Of butter.

[@budmo3691]

10

[@nickcpv]

Any substitute for those oil spray cans? That stuff is so bad for you.

[@amitxi-y5q]

You can apply melted butter with a pastry brush.

[@paanne1013]

@@amitxi-y5q - That is how I have been doing my pans for over 11 years now.

[@danbev8542]

Yup, I use butter - works & tastes great.

[@runner4life1984]

1st to Comment!

[@williamharris1302]

Are their any hard recesses?

[@malou8484]

Unfortunately, except the mould almost everything here is done the wrong way. If you want to see real madeleines done by a master, just go there..kzbin.info/www/bejne/o2azd2SlbMp0p7Msi=gRKUXHiUzxICnePA. I know that it’s in french language but the images are eloquent. Don’t forget the absolutely necessary 12 hours in the fridge before putting in the oven. I nevertheless love your channel... from France

[@rjjeffreys]

Hello, from the USA. I agree that these are not even close to how they are made compared to authentic madeleines. To watch your suggested video in English, people can just use the closed caption option here and set it to translate in English.

[@paanne1013]

I had the help of a French Baker (from Northern France) when I was learning how to make them 12 years ago, and you are so right.