* I used one regular madeleine pan and one mini pan. I may have overfilled my regular pan a bit so my yield was 12 regular madeleines and 20 mini. For mini madeleines, bake 8-10 minutes. This recipe should yield 24 regular madeleines if you don't overfill the wells.
* To get the signature humps you must beat the eggs for 3-5 minutes and chill the batter for at least one hour. Without these two steps these madeleines were plenty puffy for me.
* Einkorn flour is not necessary here. All purpose or cake flour will yield more pillowy madeleines. Since einkorn is whole wheat flour, it will yield a slightly denser cake but I really liked it.
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