Reviewed: Jul. 6, 2009

Very good basic recipe. I followed suggestions and added more lemon juice. My husband and children enjoyed them.

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Reviewer:

inounvme

Cooking Level: Expert

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Reviewed: Dec. 31, 2008

I LOVE THIS RECIPE!! Fast easy and excellent for dunking in tea or coffee. I did not find them too dense at all but I do whip the eggs and sugar until they are nice and fluffy. I also use the zest of a whole lemon rather than half. I make them all the time now and I've only had one mishap (used too much lemon juice and they came out like pucks!).

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Reviewer:

Zoey

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Reviewed: Dec. 26, 2008

Easy to make and very yummy. I suggest to sift together the flour, sugar and baking powder. Also to try whisking the eggs until almost double in size. The madeleines came out dense with a fine crumb.

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Reviewer:

lcielcs

Cooking Level: Intermediate

Home Town: Taytay, Rizal, Philippines

Living In: Paranaque, National Capital Region, Philippines

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Reviewed: Dec. 6, 2008

Taste-wise, this was a great recipe. The lemon flavor was perfect as is; I didn't add extra zest as some did. Everything else about this recipe misses the mark, though. I knew I was taking a risk when I picked this recipe, though. They are much too moist and dense to be madeleines as is. My suggestions: beat the eggs and sugar until they are thick and fluffy (5 minutes should do). Whisk together the baking powder and flour, then sift and fold them into the egg mixture. This should help fight the denseness that might be a problem.

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Reviewer:

{ s.a.r.a.h }

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Palm Desert, California, USA

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Reviewed: Nov. 4, 2008

I must have done something wrong. Mine came out really heavy and tasted terrible. I know I should have baked them for longer, perhaps that was the problem. I tried a different recipe ("Madeleines II") and had great results with that recipe.

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Reviewer:

Lysa

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: London, Greater London, England, U.K.

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Reviewed: Mar. 3, 2006

Just finished making these, and they are delicious. I didn’t have the proper mold so I ended up using a regular cupcake pan. It worked fine I just had to cook them for close to 20 minutes to get them to rise completely. I ended up using close two 4 tablespoons of zest. Very good and very easy to make.

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