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Madeleine help, please! and a general question about the "ribbon stage"

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Madeleine help, please! and a general question about the "ribbon stage"

Procrastibaker | Nov 18, 2006 11:36 PM

Hi,
I have been experimenting with madeleine recipes, having finally indulged in a set of metal (not nonstick) pans. For the first try, I used the Joy of Cooking recipe (friend makes lovely mads with it), which went horribly-- they came out very chewy with a sugary crust and stuck like mad. For the second batch, I used Julia Child's recipe for genoise in MTAOFC Vol. II. This worked better, but I was supposed to beat the eggs (3) and sugar (1/2 c) together to the ribbon stage. I beat and beat in my Kitchenaid (10 mins.) and still did not get to the ribbon stage. Could the eggs and sugar actually have passed the ribbon stage while my back was turned? Or did I not let it go long enough? I have had no trouble doing this for other recipes. The madeliene batter started to deflate as I added the last of the flour. So they came out OK-- didn't stick (I chilled the buttered pans which I think helped)-- but they didn't have the pretty little madeleine hump. Should I switch to one of the many recipes that just calls for baking powder? Any help on this would be great. Thanks!

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