These delectable little cookie-cakes are on my 2013 baking list, so since we are 3 1/2 months into the year, I figured I better start baking.
I researched recipes on the internet, and the one that seemed the easiest and highly rated was from allrecipes.com.
The ingredients are basic and the process is really easy. ( although I do need to practice my folding technique.) The flavor is a light lemon and the texture is like a sponge cake with a moist crumb.
You should use a Madeleine pan. I bought mine for $12. Be sure to butter and flour the pan. I’m sure that baking spray would work, but I prefer to do it the way traditional bakers do it.
I used my Kitchen Aid mixer to mix the egg/sugar mix, and mixed it for 7 minutes on high.
Next time I won’t fill the pans too full, and I’ll watch the baking time and pull them out of the oven right when the edges brown. I think 13 minutes will be perfect.
All in all, I’m happy with the first try.