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French Butter Cakes (Madeleines)

Reviewed: Mar. 28, 2013
Just a suggestion...I have tried two types of pans--the traditional aluminum version and the non-stick. I suggest the non-stick version and reduce cooking temp by 25 degrees. The madeleines stuck in the traditional pan in spite of greasing the "shells." Cakes pop right out of non-stick pans.
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