cardamom-spiced lemon madeleines with a blood orange glaze
For whatever reason, I seem to get an annual urge (always in the spring) to make madeleines — and then savour/devour said madeleines in an impressively brief amount time. The fun part about making them yourself, of course, is that you can be as playful as you want with the flavours and ingredients. Last year I decided to make madeleines with brown butter and honey, and this year I opted to make...
