Jill’s Madeleines

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After I posted the recipe for Madeleines last week, I got a call from a reader named Jill, who tried to make them and found there was a discrepancy between the ingredients and the instructions.

In the recipe, which comes from  The New French Baker by Sheila Linderman (Willam Morrow, 1998), the ingredients call for 8 ounces of melted butter. That’s 2 sticks, or 16 tablespoons. In the instructions — which I copied exactly — you are asked to use 2 tablespoons to butter the molds, and then to add the remaining 6 tablespoons to the batter. Well, it must be a misprint. Both Jill and I added all the reamaining butter to the batter, and our little cakes came out just fine. Just thought you all should know. I’ve also edited the original post.

And here are Jill’s Madeleines!

madeleine01

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

2 Comments

  1. jill fleischman on

    I am writing to voice my opnion and concern about my home delivery of The Journal News.
    I have been a suscriber for probably close to twenty years and am getting very annoyed that the paper is shrinking and articles that interest me I have to follow on-line!
    I am on the computer quite often, but, I enjoy reading the newspaper.
    Of course, I realize this is a cost -cutting measure, but, if this keeps up I will cancel my paid subscription!

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