Madeleines have been something I’ve made for years. I must admit, I’m always looking for the
perfect recipe. Some are too dry, some
just don’t taste right; From Martha Stewart to the Joy of Cooking. But I’m searching no more. This recipe will replace all others. It’s light, fluffy, lemony, tender, moist,
buttery and slightly sweet, and that’s just the cake portion. With the addition of a ripe raspberry and
piped lemon curd, this one is just over the top.
I love that it can be made in stages. The day before, I prepped the lemon curd and the
madeleine batter. After all Rachel Khoo recommends
refrigerating both overnight.
All the flavors together were soooo yum. It was hard to stop eating them. Yikes!! I’m so full. My big OOOPS was that I forgot the sprinkling
of confectioners’ sugar. Believe me, It
won’t happen again. LOL
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