Somehow, I was quite afraid of French recipes. Maybe because of the macaroons that are so popular lately. I have not made them yet. I bought special moulds, I have everything I need, but either by accident or not, I still avoid making them. If one is to make a dish, one needs to be in a mood to make it. All credit to the macaroons, but personally I prefer the forgotten Madeleines. I knew I would do them right the first time. I approached it with such elegance and refinement as they deserve. Fine texture with butter, vanilla and lemon scent will win you over and make you forget about other cakes and just cling on to Madeleines. For starters, you will have to buy a ribbed baking pan for the Madeleines. It comes in a variety of materials and sizes, or maybe the easiest would be to use silicone moulds. They can be flavoured in various ways, and I like them the most with grated fresh lemon peel. Orange peel also works complemented with raisins in the dough. It is important to plan ahead since the batter must chill out for 1 hour before baking. The French eat them hot with coffee or tea, and also, they can be served with ice cream or melted chocolate.<\/p>\n\n\n\n
Bon App\u00e9tit!<\/p>","protected":false},"excerpt":{"rendered":"
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