First time making them, I used Gale Gand's recipe and a metal pan. Doubled coated the pan with butter then dusted with flour and tapped out the excess. I overfilled a bit but I don't think that was the problem. They have no shape, no shape of the pan, I mean. They have alot of holes. Did I overwhip the egg/sugar mixture? They popped right out of the pan and there is only a teeny bit of crumb in the pan. I need to get a bunch of these made by Friday, can someone help please?
Did you let the batter rest first? Most Madeleine batters will require that as well as refridgeration. It is a big step in order for them the gluten to relax after being worked so hard with the mixing. Hope this helps.
Here's how I make mine.
I beat the eggs until foamy and then slowly add the sugar and beat until the eggs are pale and increased in volume by about 3X's. It takes longer than the recipes tell you. Most traditional recipes rely on the air beaten into the eggs as the only leavener, modern recipes cheat and add baking powder, Next I add the honey and vanilla and beat a little longer. I then fold in the flour mixture by hand, a third at a time (don't over mix). Then I add a little of the wet mix to my melted butter and then fold the butter mixture into the batter. Refrigerate at least 1 hour. Brush the molds with only slightly softened butter (I use a basting brush), flour and then tap out the excess. Don't over fill the pans or the overflow will make the madeleines stick. You can rap the pan on the counter a few times to get the bubbles out or at least not stuck to the molded shell part of the pan. Once you've folded in the ingredients handle the batter gently so the batter doesn't deflate. If you are putting it into another bowl to chill, spoon it gently into that container, don't tilt the bowl over and let it flop into the other bowl.
When they bake they should dome on top. I left the pan cool for 5 minutes and then turn them out on a cooling rack.
Rereading your post it sounds like you may have used so much butter and flour that it obscured the pan flutes. You don't need a great deal of butter - only enough to make the light coating of flour adhere. Sometimes I tap the pan oner the garbage and sometimes I just walk outside and tap out the excess flour but defintely tap all the excess flour.
I have tried a half a dozen times to make Madeleines, I absolutely love them.
Thank you so much for all the insights.
Would someone be so kind as to share a tried and true recipe?? All the ones I have used from books and online have been disappointing, however none of them included the information about resting the batter either.
My favorite is Dore Greespans for Earl Grey Tea madeleines. Here is her recipe and instructions for a Honey Spice version.
Thinking about making these.... Thanks for the help!