Used Pam on my madeleine molds KNOWING from experience that butter/ghee are the only ones that truly work to keep it nonstick… thought a miracle might happen today for some reason.
by choux-go-away
12 Comments
Disastrous_Nebula_16
That’s rough op better luck next time
williamfv
f
Throwawasteofspace
Really? I’ve used Pam and it’s worked…Either way, they still look like they’ll taste good, so it’s not a total loss. Next time will be better but for now, this is still tasty 👌🏽
Ickydumdum
I’ve never made, but maybe cake goop? Works like a champ for cakes.
sevencoves
The dark edges make me think the oven is too hot!
TragedyAnnDoll
You might be burning them, also you aren’t getting enough rise. There should be a bump on the back. Try a new recipe or address your current one.
fourbigkids
Always wanted to try making these. Has anyone tried a silicone pan?
VexBoxx
Baker’s Joy
MarcelWoolf
Butter and flour the mould before you pour the batter in. Batter needs some love too though. Maybe not enough baking soda?
TooObsessedWithOtoge
Always grease and put a light dusting of flour! It works well for me.
Also you can get the little madeleine humps better when the batter is cold.
Your oven also seems just a bit too hot
susiecapo71
Me and gluten free waffles. Never. Again.
DarthSkat
I’ve always set the oven high when I put them in, then lower it immediately to a normal baking temperature. Also, I don’t think you have enough butter/flower on your mold. They should be popping out on their own when you flip the mold upside down
12 Comments
That’s rough op better luck next time
f
Really? I’ve used Pam and it’s worked…Either way, they still look like they’ll taste good, so it’s not a total loss. Next time will be better but for now, this is still tasty 👌🏽
I’ve never made, but maybe cake goop? Works like a champ for cakes.
The dark edges make me think the oven is too hot!
You might be burning them, also you aren’t getting enough rise. There should be a bump on the back. Try a new recipe or address your current one.
Always wanted to try making these. Has anyone tried a silicone pan?
Baker’s Joy
Butter and flour the mould before you pour the batter in. Batter needs some love too though. Maybe not enough baking soda?
Always grease and put a light dusting of flour! It works well for me.
Also you can get the little madeleine humps better when the batter is cold.
Your oven also seems just a bit too hot
Me and gluten free waffles. Never. Again.
I’ve always set the oven high when I put them in, then lower it immediately to a normal baking temperature. Also, I don’t think you have enough butter/flower on your mold. They should be popping out on their own when you flip the mold upside down