Madeleines Three Ways

These three recipes for what Dorie Greenspan calls "the small, traditionally lemon-scented cakey cookie," were adapted from three different shops in Paris, and can be found on pages 20-21 in Dorie.

First up was the "classic" Madelaine, which came from Patisserie Lerch on rue Cardinal Lemoine, followed by a honey Madeleine from Poujauran and an Earl-Grey Madeleine from Mariage Freres.

The batters for all three Madeleines were prepared and put in the frig overnight. Baked on 7 March, and taken to a dinner party where a small group sampled the three flavors together. Served with a slice of frozen lemon parfait and blueberry sauce.

Susie's notes: "I definitely prefer the honey and Earl Grey versions. That was the general consensus of the group as well. The classic just seemed too plain and dry next to the other two."

Next up: a lemon butter cookie, an anise cookie and an orange galette wraps up the cookie section!