Emeril's Orange Madelines

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These are very good...I followed recipe except didn't use orange zest and let rest in fridge for close to 30min...many reciped will have batter rest in fridge for a bit...also I reduced oven temp to 325 and cooked for 15-16 mins bc first batch at 350 for 18 min came out to dark...some Madeline recipes have oven temp up for first part of cooking and second part oven temp is reduced...guess it depends on your oven...also pls don't ever spray your Madeline pan w/ cookoing spray...make sure you do them justice by buttering and flouring your pan :

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I have been making this recipe since early 2004, in different ovens, in different states. I had tried it using dried orange peel from the jar and no one has known the difference. I have been baking them for my husband's office cookie exchange and use the chocolate for them. I prefer the classic, plain variety. A woman from France said they reminded her of home. I let my batter rest for 15-20 minutes. I also always manage to get much more than 24 cookies out of the batter! I know my current oven runs cooler than any other previous oven, so I won't even bother to check them until the 15 minute mark; bakers, know thy ovens and don't blame the recipe!

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Tried this recipe instead of ordering from Dean and DeLuca the classic French Madelines. Was very pleased with them, but made them just plain with lemon zest. They were GREAT!!! I will say a really good nonstick madeline pan is a must. Dusted with powdered sugar....Excellent!

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I had a couple of correctable problems first batch out. First of all, I'm not a baking novice and should've known that 1 T of batter won't take 18-20 min to bake, they burned. I cut the temp to 325 and the time to 13 minutes and they were perfect. Also, I ended up with 48 not 24 cookies, which worked out since I had to throw away the first 12 that burned. I would make these again since I have the pan now, but play around with the flavor even though I love chocolate and orange together.

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I have made those twice now and both times they didn't rise !!! I followed the recipe to the letter,but cut it in half (I only have one madeleine cake pan I think 1/2 teaspoon of baking powder isnot enough for 1/2 the recipe. And yes,my baking powder was good (just bought a new box Anyone having the same problem?

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My husband's favorite...Madelines.

This recipe came out perfectly.

We, my 7 year old daughter, and I followed the recipe to the "T"

I did 2 variations however. I substituted 1/2 my sugar for my fake
sugar stuff called, "just like sugar"

The other variation? Well I filled my madeline molds to the very
top.

Anyway, they came out great, fluffy and buttery at the same time

I can't wait to try these again with other variations like lemon zest etc.

Emeril...you rocked this recipe. I've been looking for a good Madeline recipe for a long, long, time. This was a "long time coming!"

PS - My daughter really mixed the flour and baking powder very, very, very well. I think she sat there and hand mixed it for like 10 minutes!

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I made these last night and they came out very good. Letting the batter rest for 10 min gave a very nice texture to the cookie. The orange flavor is just right, but make sure that you leave them in for the recommend time. I tried an experiment and did half the batch for 15 min and the other half for 20. The ones left in for 20 min came out a bit dryer but more like a cookie than cake texture.

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i havent made it according to the recipe yet with the orange and chocolate, but its a great base to use. i had some leftover dried blueberries in my pantry so i chopped them up and threw them in the mix. so yummy in the morning with my coffee. and my anti-breakfast boyfriend loves these before leaving for work.

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These mini cakes are just delicious! Extremely moist and perfect. Follow the directions exactly as written and you will be satisfied! I have made these over 20 times and each time it comes out better and better! Everywhere I take them, every single one is gone! Make sure you fully spray the pan with Pam spray or else your Madelines will get stuck. After just a few moments that they come out of the over, use a knife to loosen the edges and they should just pop right out. I have even substituted lemon zest for the orange and it comes out wonderfully as well. Enjoy!!!!

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Sprayed Pam and dusted with flour. They stuck to the Madeline pan as well as the small cupcake pan. Tried different methods - cooled, warmer, used a knife to loosen sides, etc.......nothing worked to help me 'pop' out a perfect product. Can anyone help me out? Thanks.