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French Butter Cakes (Madeleines)

Reviewed: Apr. 9, 2012
Recipe was very easy to make and came out almost perfect. The Madeleines came out beautifully and great when warm but then as they cooled they were not as airy. Perhaps this is they way they should be. However, I would have preferred a more buttery and airy cake. I used regular large eggs, non salted sweet butter and madagascar vanilla. Perhaps tweaking the quality/grade of the ingredients will make the improvement. But I still rate it a 5 because they were extremely easy to make, delicious and everyone loved them. I would highly recommend a strong mixer. I have a Kitchen Aid Pro which made beating the batter easy. Would like to see someone post what "thick and pale ribbons form" looks like ( as specified in step 4.
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