The first delicious recipe for March is Dorie’s Lemon Madeleines on page 212. I have not made madeleines in a really long time so it was great to break out that pan again and they turned out beautifully with Dorie’s tips.
Here they are right out of the oven, unglazed and tempting. I was planning to go all out and make the lemon glaze but my Mom texted me to eat one for her while it was still nice and warm. Naturally, I obliged (major arm twisting involved).
I glazed the rest and it’s possible that they were even tastier. I think the glaze might have helped the madeleines keep longer than they would have without the glaze but we’ll never know. They were all gone the next day anyway.
What I didn’t put aside for my husband I brought into work. My coworkers (@ Georgia Tech) were intrigued by the notion that madeleines tasted the best as soon as they were made and the quality of them decreased rapidly as time increased. There was talk of equations and exponential decay. And then everyone just ate and enjoyed. 🙂
Happy Pi Day in advance!