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

    1. 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.

    2. mrs_baileyan (46 months ago | reply)

      Angie, you totally need to join the food porn group on livejournal. You're a natural. :D haha

    3. 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

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