The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


qahtan's picture


2/3 cup sugar
2 eggs
3/4 cup butter
1/2 cup AP flour
1/2 cup cake flour

kjknits's picture

Wow, those look delish!

 Katie in SC 

browndog's picture

Hi, Qahtan, those do have a 'come hither' look. I've never made or even tasted madeleines but they always get my attention. Getting pans and trying them is on my 'someday' list. (I made the stout cake for a 'ladies tea' over the weekend, still a hit the second time around. Didn't put any bunnies on it though.)

Katie in VT (couldn't resist, Katie in SC. I'm a Katie too.)

Christina's picture

Those look great!

I ate my first madeleine a week ago but I'm not sure about it. Maybe it's because I haven't tasted any before. So anyway, I want to get a madeleine pan to make my own.


Lanie's picture

I always thought madeleines are supposed to contain some kind of nuts, like for example the almond madeleines here. But I found a lot of recipes that don't contain any nut meal at all, so it's probably more a matter of taste than of authenticity.