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Making madeleines - batter too thick, any tips?

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Making madeleines - batter too thick, any tips?

auberginegal | Nov 8, 2008 04:27 PM

so I tried making madeleines for the first time tonight, using a recipe i found online (no baking powder). the directions called for whisking the eggs to triple their size, adding sugar during whisking, and then folding in lemon zest, vanilla, flour and melted (cooled) butter. my madeleines turned out tasty, most with no humps (likely all the ones that i put in the molds later, and the batter was super thick by then), but i did notice that the batter was very thick, even at the egg+sugar mixture stage, when the batter was supposed to be thick and "ribbon" like. because i wasn't adding any liquids at that stage, i didn't know how to thin it out. does anyone have any suggestions? next time i will probably try a different recipe (one with baking powder) just for comparison...

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