Tuesdays with Dorie BCM: Black-and-White Marbled Madeleines

March 14, 2017 at 12:01 am | Posted in BCM, cakes & tortes, cookies & bars, groups, simple cakes, sweet things, tuesdays with dorie | 11 Comments
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black-and-white marbled madeleines

Over the last nine years, I’ve made many Dorie versions of the little shell-shaped cakes called madeleines. Appearance-wise, these Black-and-White Marbled Madeleines were probably not my best effort. I could tell I would have a little more batter than I needed, but overfilled the molds a bit anyway because: a) I was too lazy to clean the pan and do a second bake-off, and b) I’m too cheap to ever throw out batter. So my edges weren’t the sharpest. I didn’t get the signature madeleine bump this time either…I probably should have rested the batter for several hours instead of just one. Also my marbling technique wasn’t great. But hey– at least I know what my problems were! Taste and texture-wise, they were great. The vanilla-chocolate combo is a classic, obviously, and the little bit of citrus zest (I used bergamot instead of lime) made them extra flavorful. They were soft and spongy fresh out the oven…I don’t know how well they hold up because they didn’t last! I wouldn’t hesitate to give these a go again and be a bit more of a perfectionist when baking them the second time around.

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!


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  1. I can’t wait to make these – yours are beautiful!

  2. Love that you added bergamot! Also, this combines my two favorite things: marble loaf and madeleines 🙂

  3. Your post made me laugh, I never throw dough out either. I haven’t read the recipe yet but can you store dough overnight?

    • yes, you can keep it overnight. i probably should have, but just wanted to one-and-done it.

  4. I just threw out the extra batter – there was no way I was going another round. I liked these too and yours look fine to me.

  5. I hate throwing out dough too but you’d look like they came out fine anyway. Dorie does mention in the recipe that these don’t get the hump because of the chocolate in them but maybe chilling the dough longer might do the trick. BTW, I loved seeing the recap of all the versions of madeleines you have made over the years. Very inspiring!

    • Oh, she did mention that? I glossed right over that fact…feeling better now! 🙂

  6. The bergamot sounds wonderful and I quite like the crisp, lacy edges of your madeleines.

  7. These madeleines are delicious, whether there’s bump or not! But Dorie did mention that there are hardly any bump due to the thick chocolate batter. Madeleines are one of my favourite and I love these!

  8. Bergamot is such a great ingredient to work with. I like what you said about the extra batter and your suggestion about resting it. When you make them again, please let us know if there are more tips we should know before attempting this recipe.

  9. YUMM, I am so going to bake them today !!

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