Appears in Cook's Illustrated March/April 1996
We find the best-tasting recipe for these classic French cake-cookies--and discover how to keep them from sticking to the pan.
WHY THIS RECIPE WORKS
The first step of our madeleine recipe was to prepare for the last and most difficult step: getting the cookies out of the pan. We coated not just the inside of the molds but also the rims with a little melted butter and a dash of flour. Re...