Mixing Tray

November 4, 2009 11:20 pm | Uncategorized

Mixing Tray
Do I let the Madeline cookie batter rest? Or do I pour it into the tray immediately after mixing?

According to Wikipedia, madeline cookies batter should rest after the batter is well mixed, but other recipes do not call for a setting period at all, and simply poured into the madeline cookie tray right after. Which makes better madelines? How does one differ from the other, in terms of taste, texture, etc.?

My recipe doesn’t call for the batter to rest. I do let pancake batter and Yorkshire Pudding batter rest, but never saw that on a Madeleine recipe.

This past Christmas we compared 3 different madeleine recipes because we couldn’t find my mother’s. None of them called for resting. Don’t forget Wikipedia is compiled by regular people like you and me so sometimes their articles aren’t correct. I wouldn’t bother to let it rest, but I don’t think it would hurt it either. BTW, the flavor of the baked Madeleines is better after a few days if you’ve used lemon zest!

Mini Mixing Tray