So happy to hear it, Margeaux… So, here are my two suggestions: 1) The quality of the butter. Try to use the best (ideally French) butter possible, because the butter flavor is the key to the recipe. 2) Add a touch more vanilla or even a kiss of almond extract to turn up the volume a bit more (just note the almond will change the flavor significantly and isn’t traditional).

For me though, the quality and flavor of the butter really changes these madeleines.

It’s really hard to say without being there to taste, but the flour could very well be the culprit. Every flour is different, some with much higher protein, some with less, some milled fine, some less-so… I wouldn’t think it’s the butter, so flour would be my first guess… Perhaps letting the oven preheat a little longer would be the second, to really get that spring!

Have fun learning and more importantly, have fun in the kitchen! Hope you enjoy the recipes 🙂

No problem at all. There’s no doubt the taste will still be delicious, and the “fix” is an easy one. Plus, honestly, I find most people see something big and fluffy and they love it right away. Some “mistakes” are good ones, Norma!

I had to make them the night before my event so icing sugar sprinkled on them will hide any oops! They will be appreciated with no explanations or excuses from me. But a good learning curve. Thanks for your quick response. N.

You likely nailed it, Norma. The excess of egg, especially the whites, would have overinflated the Madeleines. I’m sure they still tasted good, but obviously the texture was affected by the excess of egg. But, I always say, better overinflated than not inflated at all! 🙂