Pg. 94

These were fun and easy to make.  I followed the instructions exactly but I did double the recipe and got about 28 Madeleines from a double batch .  These are best the day you bake them. This is a genoise batter which is what you often use for cakes but for that you generally brush the layers with a flavored syrup of some kind and that helps to make the cake layers stay moist.

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