NEW! Google Custom Search


Freezing Madeleines

VioletB's picture

Freezing Madeleines (post #69216)


Can I make madeleines ahead of time or must they be fresh from the pan?
Can I freeze them.

Many thanks for any help you can give.

Gretchen's picture

I see no reason not to. Air (post #69216, reply #1 of 3)

I see no reason not to. Air tight, of course, separated in layers.

VioletB's picture

I have had a lot of help from (post #69216, reply #2 of 3)

I have had a lot of help from this forum in the past few years. I never feel competent enough to answer any of the questions but I want to contribute some way. So I am posting a recipe that I use a lot and that I haven't seen very often on the internet. I got it originally many years ago from a newspaper but I have changed it a lot. This is my way to say thank you. I hope you like the recipe.


These are called raggedys because I can never cut them into nice neat squares. You may have better luck.
I know that people don't like to use margarine but that is how the recipe originally was and usually people think that they are made with butter.
It's the only recipe I have that uses margarine but I've never had the courage to disobey. You might want to try using butter if you really object to Becel.
I have to make these every week for my husband.
You cut them right away when they come out of the oven (you get about 40) because they harden as they cool. Don't think they aren't done.


8 oz. (no trans fat; non- hydrogenated) Becel (or similar)
1 ¼ cups granulated sugar 1 egg yolk (save the white)
¾ cup chopped dried fruit such as cranberries, raisins, apricots, crystallized ginger
½ tsp. salt 2 ¼ cups all- purpose flour

1 egg white
1 cup green pumpkin seeds (pepitas)
¼ cup coarse golden sugar (or a bit less)

Preheat oven to 350F. Position an oven rack in middle position.
Line 10x15 inch rimmed baking sheet with parchment paper.

For base: cream margarine and sugar in large mixing bowl using hand-held electric mixer.
Beat in egg yolk, fruit and salt. Gradually add flour until dough forms.

Firmly press dough evenly into prepared pan. A good way to do this is to cover dough with
waxed paper, then roll with rolling pin. Discard waxed paper.
Dough should be about 1/2 inch thick.

For topping: lightly whip egg white in medium bowl. Spread over dough with spatula.
Sprinkle generously with pumpkin seeds, then sugar.

Bake 15 minutes; turn the pan and bake 10 minutes longer or until top is slightly golden. Don’t overbake.

Cut immediately into squares in pan. Cool completely in pan; remove pieces to store in air- tight container.


Gretchen's picture

It would be more helpful if (post #69216, reply #3 of 3)

It would be more helpful if you would post this in a separate thread. Look up at the top for "post new" or something like that.