Hi there,

Yes there are slight differences between them. Don’t think it’ll be much of an issue whichever one you use – just think of them as slightly different recipes. I simply had different intentions at different points in time 🙂 More baking powder would give you a lighter texture and a slightly higher belly. Simply adding more baking would not directly lead to a bigger hump – it will most likely give dimishing returns. Feel free to play around with the amount as well.

 

The texture of the madeleines will inevitably be different across the flavours – it’s ok. Again you can actually play around with the recipe if you wish to align the textures – for example you could use a mix of all purpose + cake flour to make the madeleine a bit heavier etc.

 

 

Hope this helps!