Sunday, January 20, 2008

Mini Madelines

We recently made a batch of mini madelines using Dorie Greenspan's basic madeline recipe (from her most recent cookbook, Baking: From My Home to Yours). The batter is mixed and then must rest overnight. The next day, gently scoop just half a teaspoon or so of batter into each tiny mold. The results were light, cakey and lemony. We'll definitely make these again (although I think I'd like a larger madeline mold--we have only one mini-mold and getting through the batter took several batches!



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