We are going to the French side today. Crunch on the outside and cake-like on the inside. A simple everyday recipe from Mardi Michels. We used a different sugar that added to a bit of that crunch factor. If you are looking for a smoother consistency on the outside and a little bit more fluff, then use granulated sugar. 

Small, shell-shaped tea cakes. These were devoured in less than twenty minutes. 

The pan needs to go into the freezer for 30 mins before baking these. 

HAPPY NEW YEAR!!!

Hera’s Pinch

A madeleine pan would come in handy. As pictured below, we have also used small tart pans to make these.

Add some lemon zest to the batter and get lemon madeleines. 

Dip half of the madeleine into melted chocolate and enjoy a chocolate madeleine.