We love lemon madeleines chez nous and think they are one of the best teatime pastries. They are good plain, with a lemon glaze and/ or sprinkled with powdered sugar. I like them so much that I made the recipe twice this week, once for my grandchildren who are now the latest generation in our family to love lemon madeleines. The second batch is wrapped up and going into our office tomorrow, along with a few other goodies I baked this morning. It’s no secret that I love baking in general and especially French inspired baking so attending a book signing by Dorie Greenspan a few months back and picking up a copy of her latest cookbook, Baking Chez Moi was a no-brainer for me. I’ve been happily baking from Baking Chez Moi and following along with the online Tuesdays with Dorie baking group that shares their results here. I love the baking, tasting and sharing all of Dorie’s creations. Baking from new recipes can be challenging but Baking from Chez Moi is less so with all the helpful tips and bonne idées. We have been asked not to share the actual recipe so you’ll have to pick up your own copy of Baking Chez Moi to discover a whole new world of baking from Dorie Greenspan.
I used the last of the Meyer lemons from the small but prolific potted tree in my backyard. Note to self- buy another Meyer lemon tree so I have a few extra in case I need more lemon curd, also for sharing. I made the lemon madeleine recipe twice this week because the first batch disappeared so fast. A quick sidebar- I also made the next Tuesdays with Dorie baking assignment, the crispy topped brown sugar bars.. if you try this recipe you will love/hate them because it is so hard to stop at one… The caramelized Rice Krispies for the topping are also very fun to make. Back to the lemon madeleines I baked mine in the tin directly on top of the baking stone I keep in my oven, that worked out really well. I got the coveted big bumps with nice golden color on top. I didn’t chill my batter overnight just the minimum time Dorie recommends. I’ve made madeleines before using one of Dorie’s recipes from Around My French Table and also had great results. So, all is good and my pastry adventure continues, see you next time for the latest installment.