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By Laurelbelle
on January 11, 2009
Excellent! I tried the French Madeleines recipe first, but this was much better. I cut the recipe in half and it filled my large Madeleine pan from Williams Sonoma perfectly. I had a hard time figuring out last time how much lemon zest to use, and they came out too lemony, I'd say i used about 1/2 teaspoon for this time and it was perfect! I ate most this morning, but just pulled them out of the fridge for an evening snack, and they were even better cold and a bit more crispy!
person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy jackieblue
on April 28, 2012
These were very good. I used a whole teaspoon of zest but we didn't find it too lemony so I will probably just zest the whole lemon next time. Light and delicious. This will go in the permanent rotation. It didn't quite fill my 18-well Madeleine pan twice, and I was too scant with some of them. I will have to make a double batch next time (even though it will be a pain to turn the oven down and back up again).
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy cookiedog
on February 07, 2009
I came to enter a recipe for madeleines that I had made from Bon Apetit and found this recipe so similar I decided to rate it instead. The only difference is that I used all all-purpose flour and 1/2 tsp. grated lemon zest. They came out beautiful and delicious!
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy bricookie55
on January 24, 2009
Delicious! I wouldn't change a thing!
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy *-Sabrina-*
on October 27, 2007
This recipe is great! i have tried several before, but nothing like this one. very fuffly, moist cookies... DELICIOUS!. This recipe also comes in her baking book, which is my new treasure! soon i will post her dessert recipes so everybody can have them!.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy cryssi
on December 08, 2006
This recipe was in Martha's cookie magazine last year...oh so yummy, lemony, buttery...mmmmm! I dream about these...:)
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountAdvertisement
Serving Size: 1 (31 g)
Servings Per Recipe: 16
The following items or measurements are not included:
lemons, zest of
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