how to make the batter if we do not eat eggs

Hi Alka,

This recipe relies on eggs in order to leaven the product. There is no substitution, that I am aware of, that will provide the same result. Unfortunately, if you are allergic to eggs, this is one of those recipes that you might have to pass on.

Usually, if a recipe calls for only one egg, the egg is likely there to just bind the ingredients together. In this case, substitutions can often be made (sometimes ground flax seed, banana or apple sauce). However, recipes that call for 2 or more eggs will most likely rely on their leavening power in order for the product to rise properly. Hope this helps!

I usually make a genoise-type batter for madeleines, with melted butter. The batter sits for 20 to 30 minutes after mixing to ensure the little hump on the top of each cake after baking. Are these cakier?

Hi Paddy,
There are many recipe variations for the Madeleine. The genoise-style will likely be a bit lighter than this one but, for some, genoise can be more difficult to make. This recipe isn't too technical but it is still delicious. We'll definitely be covering genoise down the road in the cooking school. You might want to try this recipe out and compare, but if you're happy with the recipe you have, that's all that matters. Yum! I could eat one right now with my coffee.