Madeleines

Madeleines

In this recipe, which we based on one in Larousse gastronomique, baking soda is added as a leavening agent in order to accentuate the madeleine's telltale hump. See the recipe for Madeleines »

In this recipe, which we based on one in Larousse Gastronomique, baking soda is added as a leavening agent in order to accentuate the madeleine's telltale hump. (Some recipes state that letting the batter rest before baking creates a higher hump; we found the difference to be negligible.)