Pretty? Yes
Easy? Yes
Best Ingredients? Yes
Tasty? Not so much
I really want to like everything I bake, but sometimes there's no love to be found. I found a recipe in this month's Gourmet for Olive Oil Madeleines. The recipe came from Eleven Madison, so I was pretty sure I would love it. They baked off perfectly. Beautiful bubble on the bottom and just the slightest color on the "shell." They looked perfect. Flavor wise they were bland, bland, bland; which was shocking because I used an amazing olive oil from Lebanon and the zest of two lemons. I think this recipe could work if I wanted to make a "spiced-up" madeleine, but for the time being; I use my stand-by madeleine recipe.
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6 comments on "Olive Oil Madeleines"
oh, that's a shame. You're right, they look absolutely perfect. I'm very synpathetic with the idea of wanting to like everything you make, though.
I make the madeleines (should say made, because haven't in years) from Fannie Farmer- very French, non?
Oh, that's too bad. There is something about butter though. They look great.
Thank you for posting about these. I'm looking for a butter substitute for madeleines and am interested in trying olive oil. I am trying to make a savory madeleine though, so perhaps olive oil will suit it? These look gorgeous, even if they don't taste the best. I always drench my sweet madeleines in powdered sugar and cinnamon. It makes them taste like donuts, he. I'm so refined ;-)
Good recipe i cant wait to try it at home very nice thanks for the suggestion well done you guys.
Is just fair enough that they taking time to remember her legacy to us we shall continue with her wonderful job her memory would be in our minds.
What can I say about this pieces of heaven, they taste so so good, thanks for this one.
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