Another first, thanks to Dorie. This time it was making Madeleines. I had seen these in Parisian stores, but I didn’t think of buying them because I was too busy looking for macarons. These little cakes are pretty good; they were soft, moist, and lemony.
I enjoy Dorie’s tip of rubbing the lemon zest with sugar. It smells great! …like lemon Pledge!
Meanwhile, I melted some butter.
The eggs and lemon-sugar were whisked until they were whisked until they were pale and thick. I then added honey and vanilla.
Then I folded in the melted butter.
And finally I added milk.
I filled my Madeleine pan and these little cakes came out!
Lemon Madeleines recipe on page 212 of Baking Chez Moi.
