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!
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).
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!
Delicious! I wouldn't change a thing!
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!.
This recipe was in Martha's cookie magazine last year...oh so yummy, lemony, buttery...mmmmm! I dream about these...:)