Lemon madeleines from Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere (page 212) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on March 09, 2015

    Best madeleines I've ever made! Lovely, tender, delicate texture and wonderful lemon flavour, especially with the tangy glaze. In my oven, chilling the pan made no difference to the size of the bump, which was quite respectable (a partial batch was baked without chilling). Yield was 21 in a pan that makes 16.

  • carlenedrake on February 28, 2015

    I used #40 scoop to fill madeleine pan.

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