Saturday, July 25, 2009

Olive Oil Madeleines

Posted by BAKE-EN at 3:53 PM


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.


7 comments on "Olive Oil Madeleines"

Audrey on July 25, 2009 at 5:51 PM said...

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?

pinkstripes on July 27, 2009 at 1:14 PM said...

Oh, that's too bad. There is something about butter though. They look great.

Jenn/CinnamonQuill on October 23, 2009 at 3:01 PM said...

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 ;-)

catalina on June 10, 2010 at 11:27 AM said...
This comment has been removed by a blog administrator.
miami web services on April 11, 2011 at 12:05 PM said...

Good recipe i cant wait to try it at home very nice thanks for the suggestion well done you guys.

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cheap viagra on November 2, 2011 at 12:57 PM said...

What can I say about this pieces of heaven, they taste so so good, thanks for this one.

 

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