November 13, 2007
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Quick Baking update
Madeleines – the power of the egg never ceases to amaze me. (There’s no rising agent, but you beat so much air into the eggs that it heats up in the oven and they come out light and fluffy.) I made them in muffin tins, worked fine. They didn’t even need the muffin liners. The only thing that bugs me is that after zesting, we are left with an unwanted, skinned lemon. Ideally, I’d like some magic way to get the zest without the lemon, but I’d settle for ideas for what to do with the lemon.
These are hanging on as the household default brownies. They even work well with ice cream topping caramel swirl. (For which I think I owe a great big THANKS to Kat. )
