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.
Banana Nut MuffinsMuffins
Korean Beef TacosTacos
Oatmeal Raisin CookiesCookies