The key to this recipe is getting lots of air in the batter. You want to see bumps form on the backs of the Madelines. But no baking soda or baking powder—that’s cheating (plus it doesn’t taste as good)!
A word of caution—do not use Irish butter—it is too rich for this recipe.
Chocolate Brownie CookiesCookies
Soft Amaretti CookiesCookies
Perfect Buttercream FrostingCookies
Olive Oil CrackersCrackers
Oatmeal Raisin CookiesCookies
Korean Beef TacosTacos
Banana Nut MuffinsMuffins