French Madeleines – French Recipe by admin July 2, 2018, 10:54 am 24 Comments almondbiscuitsbuttercakescookiesdessertFlourfranceFrenchgiallozafferanoMadeleinesorshellSugarsweets...vanilla. Milkyellowsaffron See more Previous article Caponata – Italian recipe Next article Chinese Cabbage Stir Fried Recipe 24 Comments Leave a Reply love the background music Reply You can add another flavouring you like! Reply It depends on how much moisture is absorbed by your flour Reply You can't replace baking powder with baking soda, you should add cream of tartar and cornstarch, too Reply curious, about how much milk did you use for this recipe? Reply is there a replacement ingredient for almond extract?? don't have those in my country! Reply They're not supposed to brown, maybe you overcooked them Reply Thank you are there suppose to be brown in the bottom or did I add to much butter ? Thanks again Reply Yes, a pinch of salt Reply How much salt ?? A pinch ? Reply Perfect thank you 🙂 Reply @vladyerus To make plain madeleines, you need to butter and flour the mould! On the contrary, if you want to make cocoa madeleines (as I say at the end) it's better to dust the mould with unsweetened cocoa powder, to avoid white stripes on the surface Reply What is on the mould? it looks like you coated the mould in flower … but at the end you say not to cover in flour please explain thank you 🙂 Reply @hummingbird975 Yes, you can Reply I baked these last week!!1 hubby enjoyed them so much I'm baking another batch as I type! thanks for the recipe!! Reply @lycheesack Oh I should add that wild (even if they are cultivated varieties of wild) almonds are generally referred to as "bitter" almonds where as domesticated varieties (even if they are now gone wild) are generally referred to as "sweet" almonds. Reply @lycheesack You need not worry, only wild almonds are dangerous for human consumption and that is because they contain Glycoside Amygdalin, which when the shell breaks turns into hydrogen cyanide. Domesticated Almonds lack the gene to produce Gly. Amy. and therefore cannot form the deadly cyanide. So unless you are buying "wild almond extract" which is probably illegal in most countries, you are fine. Reply @keekee1981 what u on about Reply @lycheesack You can change the type of extract, even if the original madeleines are with almond Reply there cakes not cookies Reply @katherineee89 The amount of milk depends on how much moisture absorbs the flour you're using… it should be about 5 tbsp, but check the consistency! And just a pinch of salt Reply How much milk and salt did you use? Reply Thank you so much for all your time and translations this is the best channel. Thanks Reply @jylee2790 Well done! 🙂 Reply Leave a Reply Cancel reply Your email address will not be published. Required fields are marked *Comment Name * Email * Website Save my name, email, and website in this browser for the next time I comment.