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!