I got a madeleine pan for Christmas that I haven't used it yet. So today when Sonny and Rachel came to visit in the morning and for lunch, I wanted to make something that would be good to eat before lunch, yet that would serve as dessert after lunch as well. I thought of a dry cake but then decided to try my madeleine pan for the first time. I used Martha's recipe as a base, using less lemon than she asks for. Next time I might use even less lemon juice (just half a lemon + the lemon zest).
As soon as they came out of the oven and had time to cool off, they were crispy on the edges and soft on the inside. But even after it lost that initial crispiness, they are still very light and delicate. My little assistant loved them!
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