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Madeleines II

Reviewed: Jul. 9, 2012
These are AMAZING. I kid you not. I made these for some friends a few weeks ago- I tripled the recipe, left with about half, and when I came back my family had eaten every last delicious shell-shaped morsel. Didn't have lemon, so I used grapefruit zest instead, and it was still great- it gave the Madeleines a certain inimitable quality that can't be described... You couldn't really put a finger on the flavoring (or maybe I just have a very unrefined sense of taste!). I have also added crushed lavender or essence of bergamot to various batches, dipped them in Nutella.. You can't really mess these up! I also found through trial and error that it helps not to over-mix... I usually tend to do this unintentiounally but it makes them a bit tough... We might want our Ron Swansons tough, but not our Madeleines, am I right? :) So, gist: Great recipe. Worth trying.
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