![]() I am in NM and at 5500 feet, I baked them at 370 degrees for 13 minutes. I made these tonight, and “Oh my”, they were wonderful.Ĭrispy on the outside and soft on the inside. ![]() Although the recipe says to put them in the oven for 16 minutes, I really only need 8 minutes. I first discovered it about a year ago and it took me a couple times to get the timing right. This recipe is awesome! I make it often for holidays and events. I will make again when I do have vanilla but this recipe is gold! I didnt have vanilla on hand ( was very sad when I realized this) but I had pure Canadian Maple syrup which I used a touch of instead and I used the recommendations of 375 for about 12 mins and they turned out PERFECT. With that minor adjustment, perfection!! I've even swapped oat flour for a gluten free option and they were unbelievably amazing. These are wonderful!! I just find I don't need to bake much longer than about 11 min. Similar to a French genoise cake where no leavening agents are called for, I recommend beating the egg/sugar mixture for 10 minutes until ribbon consistency is formed, fold in sifted flour and melted butter then bake for 14 minutes at 375. I followed the recipe (starting with beating eggs and sugar to ribbon stage) but the results were greasy and no bump. I'd recommend baking for a bit less time, but overall it was great ! ![]() I made this quite a while ago to get rid of some eggs, and it was super tasty however the madeleines were a little crispy. ![]()
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