Lemon–rosemary madeleines from The Fearless Baker: Simple Secrets for Baking Like a Pro (page 60) by Erin Jeanne McDowell

  • almond extract
  • rosemary
  • lemons
  • granulated sugar
  • all-purpose flour
  • butter

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

  • anya_sf on May 18, 2019

    I made 1/3 of the batter and chilled it for a few hours before baking. Baked in a mini madeleine tin, the yield was 28-30 mini madeleines (I got 28, but some were too large). I used extra lemon zest. The flavor was wonderfully bright with just a hint of herbaciousness from the rosemary. Of course they were best when eaten immediately, but also pretty good the next morning.

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