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Lemon Madeleines
December 06, 2008

Taste-wise, this was a great recipe. The lemon flavor was perfect as is; I didn't add extra zest as some did. Everything else about this recipe misses the mark, though. I knew I was taking a risk when I picked this recipe, though. They are much too moist and dense to be madeleines as is. My suggestions: beat the eggs and sugar until they are thick and fluffy (5 minutes should do). Whisk together the baking powder and flour, then sift and fold them into the egg mixture. This should help fight the denseness that might be a problem.

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