The recipe was fairly easy, with some wait time to allow the batter to chill. Even though they came out a little "rustic" looking let's call it, they were absolutely delicious. This recipe calls for the zest and juice of an orange, but next time I think I'll try lemon. I find there's a big difference between orange and lemon zest, and I was looking for that citrus tartness of lemon. My only other issue was actually getting the madeleines out of the pan. Even after buttering the pan and dusting with flour, they're a little difficult to get out. I suppose I'll just need more practice, right? ;)
Have you made madeleine cookies before? I'd love to know any tips or recipes you love.
Recipe adapted from The Cook's Atelier