I'm obsessed with making Madeleines lately.
I've used both this metal pan and this silicone pan.
I find that the silicone pan makes it way easier to get the madeleines out; but it won't give me the even golden that i want...I get a little round patch of golden where the silicone mold has been touching the baking sheet where it was placed.
Alas, I should perhaps continue trying and trying until i get the perfect madeleine on both. :-P
Comments and faves
balladofyoko (46 months ago | reply)
I have a silicone pan, and I agree-- it doesn't achieve the even browning that is essential for madeleines.
I thought I saw a sale for the metal pans at either Williams-Sonoma or Crate and Barrel. Someday, I'll get a metal pan and try it out.
mrs_baileyan (46 months ago | reply)
Angie, you totally need to join the food porn group on livejournal. You're a natural. :D haha
Angie7 (46 months ago | reply)
@balladofyoko oooh!! maybe i should stop by Williams Sonoma!! *looks at packed kitchen* Or perhaps not.
@mrs baileyan hmm....food porn! hmm....(couldn't come up with a good come back...but I tried!) :-P