I Tested 10 Madeleine Recipes... Because No One Can Agree! 

As a French person, enjoyer of madeleines and someone who cooks, I understand why I was suggested your video while looking up madeleine recipes on French youtube. FIY if you're interested, out of all these recipes the one that looks the most like all the French madeleine recipes I know (as well as mine) is Martha Stewart's with the honey and milk and with the chilling overnight with a plastic wrap cover. Also all French recipes I know have a more runny consistency that still holds a little shape, similar to the NYT one, and the traditional flavouring is either lemon/orange or orange flower water (fleur d'oranger) which is extremely popular in all of French baking (and imo the single best baking flavour to exist, ever). Vanilla is not a veyr popular flavouring in traditional French baking and pâtisserie in general. Oh also everyone says that the humps come from the temperature shock of a very cold, overnight batter and mold going into a very hot, preheated oven.

You are officially a scientist. Your curiosity, your commitment to testing your theories... I'm impressed!

Bless you for trying out all these recipes, filming the process and discussing the results in such detail!! Thank you so much! This video is IMMENSELY helpful and appreciated! This i the longest video I've watched on RU-vid. I watched from beginning to end at normal speed and enjoyed every second of it! 🥰🥰

Hmm, kinda seems like none of these are particularly good recipes

Am I weird: are madelienes

I feel like we’re on the same wave length, I just got a madeleine pan as a gift from Christmas and haven’t used it yet 💀 I think this is a sign

None of these are from French chef 😢

Thank you so much for doing this! We get in half an hour what it would otherwise have taken 3 days. Interestingly, you seem to value "light and fluffy," which would not be my choice at all. I prefer solid and dense madeleines.

WOW! In my book, YOU are thee quintessential scientist and you definitely should be employed by America's Test Kitchen! If I had any pull, you'd have your first payroll check already. (I want to say so much to you that I took notes). With regards to filling the molds, why don't you use a small size 'ice cream' scoop? I'm not sure of the quantity each of those scoops have, but...). Have you seen Anna Olson's Madeline video? I was recently at a church rummage sale where I snagged two brand spanking new Madeline pans for a quarter! (Yes, 12-1/2 cents for 2!)..... but now I'm too intimidated to use even one! Last, but by no means least - You're Brilliant! You have a memory like a huge sponge and I am completely jealous. You're super intelligent and some kitchen, somewhere is looking for you. I would seriously recommend to you to attach your Madeline video to your resume and send it off to America's Test Kitchen/Food Network post haste. YOU are the type of Pro they are looking for...... do not hesitate - do it today. (Even though Martha's recipe wasn't so great, she'd love to see your video. She has an open mind and she has lots of people working for her.) YOU'RE FANTASTIC! ❤

I watched a few madeleine recipes and noticed after the batter is rested, bakers stir the batter before putting it in the pan. I noticed that you didn't stir the batter after they were rested-maybe that's why you had a hard time with the hump?

Thanks for the post.

I’m making preppy kitchen’s now - because of you! 😊

Thank you for doing this video and taking the time to carefully analyze and critique each recipe. This has been very informative. Your dialogue was delightful as well!

That was fun watching you test the recipes, and yes the information was super helpful!

Loved this! I too just bought a madeline pan and couldn't wait to watch this when it came up in my feed! Thanks so much for doing this it really enlightened me!

Like everyone else, I was suddenly on the search for Madeleine recipes and found your video. Thank you for more or less doing the leg work for us. Your experimentation was great, you were clear in your narration and presentation. You have a beautiful nature about you that puts me at ease while experiencing the video. Job well done!

YOU are amazing!! Thank you so much your thoughtful research! I ultimately ended up using the process from Sally’s Baking Addiction to make Lemon, Chocolate and Almond cookies. I liked beating the eggs and sugar, using browned butter and toasted almonds. Mixing some batter into the melted butter. Batter rests only 45 minutes. While one was resting, I made the next flavor. Recipe makes 24 - perfect for two pans. Oh, I also buttered the. Chilled the pans and put hey popped right out. Very satisfied with the results - nice pearl on top and good ridges on the bottom. They should be served soon. They get “solid” quickly, but still taste delicious. Going to try the stir and bake ones next time.

Thank you for taking the time to do this research!! I was planning on making madeleines and came across your channel. You did the research I didn’t want to do!!😂

Thank you so much! My mom and i recently acquired a Madeline pan and were looking for recipes, and didn’t know which one to go with cause they were all so different! Your video was super helpful, and brightened our weekend :) Thank you so much!!

Guys, the ONLY madeleine recipe you have to try is Dominique Ansel !! ( he is a well renowned French pastry chef ). His recipe is super easy and fast, you will end up with the most perfect madeleines ever! If you looks his name on RU-vid you’ll find some videos of him making them.