This week for Tuesdays With Dorie, we made madeleines. Pretty simple little cakes: a genoise batter, baked in a pan with shell-shaped molds. They are quick, easy, and wonderful. While I know that they are a cake whose freshness period is fleeting, I think they tasted better about 12 hours after baking than they did when they were fresh. (I wasn't expecting that, either.)
For the recipe, visit this week's hosts!
2 comments:
Those look great. I really need to make a batch again soon. The pan isn't good for much else. Or is it?.....
This was an easy recipe!
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