I made Madeleines again, and this time — unlike last week — they were not a complete disaster. The taste was fine, and they got a decent color. But, they did "sag" quite a lot after I got them out of the oven, and I don't really know why. Became closer to a stabby cookie than a fluffy cake.

Anybody know what parts of the recipe affects this? I may have had more eggs in it than is intended (it's hard to use fractions of egg after all); could that be it? If so, I'll try increasing the amount of sugar and flour next time. Also, I use cake flour rather than bread, but that may not be a good idea for cookies perhaps?
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