Comments on: Montréal, March Break, Maple Syrup & Madeleines.

By: Kristin

Kristin — Thu, 24 Jul 2008 01:51:34 +0000

Lovely! I cannot wait to try them in my new pan. I named my last born (and only daughter) after them.

By: Melisser

Melisser — Sun, 23 Mar 2008 18:33:13 +0000

Ooh, WOW! I need to make these!

By: Mandy

Mandy — Sat, 22 Mar 2008 04:44:09 +0000

exquisites photos and what a great investment the madeleine pan is! You have indeed made Proust proud!

By: Coffee & Vanilla

Coffee & Vanilla — Wed, 19 Mar 2008 22:45:01 +0000

Recently I’m seeing all those beautiful tempting madeleine’s all over the internet and I haven’t made them even once yet… I must buy finally madeleine’s tin and make them!! Your recipe sounds amazing!
Have a great day, Margot

By: Lori- pleasantly plump vegan

Lori- pleasantly plump vegan — Wed, 19 Mar 2008 22:24:15 +0000

i’ll take some please!

By: T

Wed, 19 Mar 2008 20:39:41 +0000

You know, some people have been looking for a vegan madeleine’s recipe for a while…
http://veganyumyum.com/2008/01/the-search-for-vegan-madeleines/
I myself have yet to discover the wonder of these tiny cakes, but maybe I will give it a shot now! Thanks for lovely posts as always!

By: Dayna

Dayna — Tue, 18 Mar 2008 14:25:54 +0000

Thanks everyone.

To answer VeganCowGirl, I used butter, but I tested with both. The vegan cooking around here was decided upon by heath choices and allergies. I’ve been planning on posting about my views on butter v.s. margarine or natural v.s. not, but I typically go for an organic butter but lactose-free margarine when cooking for my brother and sister in-laws, who suffer from dairy allergies.

For a pan-less soul like Amanda, you might try a muffin tin. However, I would only fill it about 1/3 full. Of course you wouldn’t get the same shell shape and possibly not the same crust around the edges – but you’d get the taste. It really is tough to justify a pan that William Sonoma charges 42$ for. If you’re lucky (I was sooo lucky,) there are some shops out there that charge 9$ or you could always try Amazon, they really are quite easy to make and such a delight to eat!

By: Patricia Scarpin

Patricia Scarpin — Tue, 18 Mar 2008 13:56:28 +0000

These look beautiful, Dayna. I love madeleines!

By: Amanda

Amanda — Tue, 18 Mar 2008 12:45:25 +0000

CONGRATULATIONS! I know you’ve been struggling with Madeleines for some time now and I’m so happy for you–that you managed to figure out the recipe and even give it a wonderful twist to boot! Any advice for a madeleine-pan-less soul like myself? Muffin tin perhaps, just don’t fill it too full?

Oh, and I love, love, love Montreal. Definately one of my favourite places to visit. Hands down!

Keep up the amazing work, I simply love your blog.

Amanda.

By: VeganCowGirl

VeganCowGirl — Tue, 18 Mar 2008 08:13:40 +0000

These sound and look amazing. I don’t think I have ever had them before. I love maple syrup so much (feel deprived living in Brussels right now) and will give this recipe a try when I get a chance.

Your photos are great. I miss weekend get aways to Montreal. Just curious – did you use the butter or the non-dairy?