This post is a part of my Madeleine series in tribute to this iconic French pastry and all that it means - from its fascinating history, choosing the right ingredients and madeleine pan, all the secrets of authentic madeleine hump, and storage suggestions - you name it!
Here is the best madeleine recipe for homemade French madeleines. They are perfect in shape, density, and texture, with a delicious taste that can't be matched!
It is pretty funny that I did not even know what a French madeleine was many years ago.
I did not realize that madeleines are cakes and not cookies, and I could not imagine the mysterious stories behind the madeleines' origin.
Today, I can tell that my madeleine baking skills have been entirely perfected, and I have started to experiment with madeleine flavors.
From time to time, you will find me playing different recipes for these butter cakes to get a higher bump!
The highest madeleine I have ever made was 1.57 inches or 4 cm tall.
If you have ever wondered how to make the best French madeleines and make a success in making them, you are in the right place.
I am putting together all the tips and advice to guide you. So take notes of essential steps before you get started and enjoy.
I will show what imadeleine ingredients go into the recipe and how to prepare a madeleine mold to get the hump on top, which is a signature of the authentic madeleine pastry.
I would highly recommend downloading the FAQ Guide, where I answer all the questions regarding madeleine baking.
Why you should try this recipe
- This a foolproof madeleine recipe tested and re-tested by numerous readers and me.
- The recipe guarantees perfectly shaped and authentic French butter cakes with a signature hump on top.
- It is customizable in any way you desire.
Ingredients
Here is a quick overview of what ingredients you will need. Find the recipe card below for exact amounts and detailed instructions. I recommend making the recipe as written for the best results.
Also, read about Madeleine Ingredients.
- Eggs: The recipe calls for large eggs at room temperature.
- Sugar: Use granulated sugar to make the recipe or replace it with caster sugar.
- Butter: It is crucial to use top-quality butter such as European or European-style butter with higher fat content. This recipe calls for unsalted butter.
- Flour: Use all-purpose flour or French T55 flour.
- Honey: the recipe calls for chestnut honey, but please, feel free to replace it with your favorite honey, golden syrup, or maple syrup. You can use liquid or crystallized honey; its consistency doesn't matter.
- Baking powder is an ingredient responsible for forming the madeleine's hump. Make sure it is fresh and aluminum-free.
- Vanilla bean: Add scraped seeds of the vanilla bean to bring vanilla flavor to your madeleines. You can replace it with ½ to 1 teaspoon of pure vanilla extract.
- Lemon zest: Make sure to use organic lemon to make fresh zest with a zester grater. You can replace it with orange zest or omit this ingredient if you are not a fan of citrus flavor.
How to make madeleines
To make the batter, place large eggs, granulated sugar, honey, and scraped seeds of half of the vanilla bean in a large bowl (photo 1) and beat with a hand whisk (photo 2).
Sift flour and baking powder with a flour sifter in a separate bowl.
Add the dry ingredients to the egg mixture (photo 3), and combine with a whisk or rubber spatula (photo 4).
Add melted butter (it has to be cooled to 120°F (50 °C) and whisk again (photo 5).
Zest half of a lemon with a zester grater, add to the butter mixture, and gently mix (photo 6).
Cover the sponge-like batter with a piece of plastic wrap in contact and refrigerate overnight, or even better, for 24 hours.
The plastic film must touch the surface of the batter and not only cover the bowl.
Preheat the oven to 425 degrees F/220 degrees C. Using a pastry brush, butter the cavities of the metal madeleine pan. Then dust it with flour, and tap any excess flour; there is no need to grease a silicone mold.
Using a piping bag, fill the cavities up to ¾ (photo 7).
Bake at 425°F (220°C) for 3 minutes. Then switch off the oven for 8 to 10 minutes. The madeleines will get that famous bump on top. Next, turn the oven to 320 °F/160 °C for the other 3 to 4 minutes.
Remove golden brown cakes from the oven and cool in the mold for 5 minutes.
Take them out one by one, simply pushing each cavity from the bottom.
Place cakes on the side, still in the mold (photo 8), so that they completely cool (do not use a wire rack to avoid its traces on the surface of madeleines).
Dust the cooled madeleines with confectioners' sugar if desired.
Recipe variations
Classic French madeleines are lemon madeleines flavored with lemon zest. But they can be customized endlessly.
- Add some poppy seeds that beautifully pair with lemon in Lemon Poppy Seed Madeleines.
- Don't you like a hint of lemon? Then add orange blossom water or vanilla extract.
- Spice up your madeleines with spices blend and make Gingerbread Madeleines. If you are in love with matcha, make matcha madeleines then.
- Dip them in melted dark or white chocolate and enjoy the most delicious French pastry.
Finally, if you want to test the basic madeleine recipe and create your own perfect madeleines, have a look at flavor twists on a classic.
Also, think outside the box when it comes to making your favorite tea cakes: make large (aka regular-sized) madeleines or mini madeleines.
- Experimenting with different molds can lead you down a fascinating path.
- Try experimentally shaped cakes by making them in a spherical scallop madeleine mold or heart-shaped pan from CHEFMADE.
- Making your own madeleines without mold. Just follow the recipe designed for muffin cups, and you will end up with perfectly round cakes.
- Or make a sharing version of madeleines - Madeleine cake - that will change your mind: this easy cake skips all of those pesky steps so it can be ready in no time at all.
Although madeleines are eaten for breakfast or dessert, it is quite possible to modify the recipe to make savory madeleines.
They make perfect appetizers with added parmesan, bacon, pesto, or even tomatoes.
How to serve madeleines
Serve madeleines immediately (straight from the oven) for an exceptional taste.
There is etiquette, a French ritual to eating these golden little tea cakes. Warm madeleines are best enjoyed with a cup of tea.
Take Earl Gray tea, a black tea flavored with bergamot. It will harmonize well with the lemon note of classic madeleines.
To appreciate their taste and release their flavor, madeleines have to be dipped in tea, the same way Marcel Proust enjoyed little cakes. But, unfortunately, coffee isn't the same.
French chefs serve madeleines as an elegant way to finish dinner in top French restaurants.
Owner of Restaurant Daniel, Daniel Boulud, serves his iconic cakes with Ruinart Blanc de Blancs.
Indeed, you can adapt this concept when the simplest pairs well with the most sophisticated.
Storage instructions
Store madeleines in an airtight container (preferably in glass) for a couple of days, four days maximum.
Can you freeze madeleines? You can freeze madeleines for up to three months, but they may lose their taste a bit.
Bring the cakes to room temperature for one to two hours to thaw them. Read more about how to store madeleines.
Expert Tips
- Do not overheat butter while melting. To avoid this, turn off the heat when half of the butter is melted and mix the butter off the heat.
- Preheat the oven to 425 degrees F/220 degrees C and even let it heat for 10 minutes. A well-prepared hot oven is essential to get the bump of madeleines.
- Leave the filled mold in the fridge while preheating/heating the oven.
- Respect the temperature regimen while baking. The ideal temperature formula is 3 + 8 + 4, where 3 is 3 minutes of baking at 425°F/ (220°C), "8" is 8 minutes with the oven switched off, and "4" is 4 minutes of baking at 320°F (160°C). You might need to test your oven and adjust this formula, for example, as 3 + 7 + 3 or something different. Adjusting the last baking minutes is essential to prevent madeleines from burning.
- Bake cakes on a baking rack in the middle of the oven and not on a baking sheet.
- Bake one batch of madeleines (one mold) at a time. After each batch, clean the mold, then bake the rest. Keep the rest of the batter in the fridge between batches.
Recipe FAQ
The correct French pronunciation of madeleine is [mad.lɛn]. It is pronounced as /ˈmædleɪn/ or /ˌmædlˈeɪn/ in English.
There is much debate over whether madeleines are cookies or cakes. Although many think they are teacake cookies (or sponge cake-like French madeleine cookies), they are actually mini cakes. But even in France, where the madeleines originated, many chefs still call them madeleine cookies.
Madeleines are a French type of petite gateau or sponge cake, usually shaped like an elongated scallop shell. As teatime cakes, they are an essential part of French culture. Ladyfingers are French biscuits too, but they originated in Italy and were inspired by the sponge finger recipe of Catherine de Medici's pastry chefs. They are used to prepare delicious desserts such as Charlotte or Tiramisu.
Refrigerate the madeleine batter covered in contact with plastic film or a pastry bag for up to 2 days. Don't freeze it.
Yes, you can try a silicone muffin pan that works as a madeleine pan substitute. You can even line the wells with cupcake liners. You can also bake these little cakes in small rectangular or even round molds.
Keep madeleines in an airtight container, and they will stay fresh for up to 2 to 4 days.
No, the baked madeleines don't need to be refrigerated. Instead, you can store them at room temperature.
Love madeleines? Try these next!
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Recipe card
Classic French Madeleines Recipe
This guide is the best madeleine recipe for homemade French madeleines. They are perfect in shape, density, and texture, with a delicious taste that can't be matched!
- Total Time: 1 hour (plus chilling time)
- Yield: 36 madeleines 1x
- Category: Cakes
- Method: Baking
- Cuisine: French
Ingredients
- 250 g eggs (5 eggs), room temperature
- 1 ¼ cups (250 g) granulated sugar
- 8.8 oz (250 g) butter, melted
- 2 cups (250 g) all-purpose flour
- 1 ⅓ tsp (12 g) chestnut honey
- ½ vanilla bean
- 2 tsp (10 g) baking powder
- ½ lemon, zest
* If needed, please refer to Baking Conversion Charts.
**Want to make perfect madeleines? Grab this FREE FAQ Guide!
Instructions
- To make the batter, place eggs, granulated sugar, honey, and scraped seeds of half of the vanilla bean in a large bowl and beat with a hand whisk. Sift flour and baking powder with a flour sifter in a separate bowl. Add dry ingredients to the egg mixture, and combine with a whisk or a rubber spatula. Add melted butter (it has to be cooled to 120 °F/50 °C) and whisk again. Zest half of a lemon with a zester grater, add to the butter mixture and mix.
- Cover the batter with plastic film on contact and refrigerate overnight, or even better, for 24 hours. The plastic wrap must touch the surface of the batter and not only cover the bowl.
- Preheat the oven to 425 degrees F/220 degrees C. Using a pastry brush, butter the cavities of the metal madeleine pan, dust it with flour, and tap any excess flour; there is no need to grease a silicone mold. Using a pastry bag, fill the cavities up to ¾.
- Bake at 425 degrees F/220 degrees C for 3 minutes. Then switch off the oven for 8 to 10 minutes. The madeleines will get that famous bump on top. Turn the oven to 320 degrees F/160 degrees C for the other 3 to 4 minutes.
- Remove madeleines from the oven and cool in the mold for 5 minutes. Then, take them out one by one, simply pushing each cavity from the bottom. Next, place cakes on the side, still in the mold, so that they completely cool (do not use a wire rack to avoid its traces on the surface of madeleines). Dust madeleines with confectioners' sugar if desired.
Notes
- Do not overheat butter while melting. To avoid this, turn off the heat when half of the butter is melted and mix butter off the heat.
- Preheat the oven to 425 degrees F/220 degrees C and even let it heat for 10 minutes. A well-prepared hot oven is essential to get the bump of madeleines.
- Leave the filled mold in the fridge while preheating/heating the oven.
- Respect the temperature regimen while baking. The ideal temperature formula is 3 + 8 + 4, where 3 is 3 minutes of baking at 425 degrees F/220 degrees C, "8" is 8 minutes with the oven switched off, and "4" is 4 minutes of baking at 320 °F/160 °C. You might need to test your oven and adjust this formula, for example, like 3 + 7 + 3 or something different. Adjusting the last baking minutes is essential to prevent madeleines from burning.
- Bake cakes on a baking rack in the middle of the oven and not on a baking sheet.
- Bake one batch of madeleines (one mold) at a time. After each batch, clean the mold, then bake the rest. Keep the rest of the batter in the fridge between batches.
Nutrition
- Serving Size: 1 madeleine
- Calories: 112
- Sugar: 7.3 g
- Sodium: 27 mg
- Fat: 6.4 g
- Saturated Fat: 3.8 g
- Carbohydrates: 12.7 g
- Fiber: 0.2 g
- Protein: 1.7 g
- Cholesterol: 41 mg
Keywords: madeleine, madeleines, madeleine cake, French madeleines, madeleine recipe, best madeleine recipe, how to make madeleines
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
The recipe was adapted from http://www.niksya.ru. It was originally published in February 2018. The recipe has been revised to include improved content and photos. All posted pictures are mine.
Krissy Allori says
I have never made these before but the way you describe them makes me think I've been missing out my whole life. I'll be trying this recipe soon and I'll report back.
★★★★★
Irina says
Thank you Krissy! If you have any questions, please, let me know. Happy baking and enjoy!:)
Chris Collins says
I've never actually tried French Madeleines before, but after reading this I'll definitely be giving them a go! Thanks for sharing 🙂
★★★★★
Irina says
These small cakes are just so GOOD! You will love them:)
Candice says
I am in love with Madeleines and was always scared to make them myself. With your recipe, I wasn't just able to make them... they came out great! I wish I could show you the rise I got on them. Thank you so much for the help!
★★★★★
Irina says
Candice, I am happy to know that you have succeeded! I hope you will make these Madeleines again and again:)
Erika says
These madeleines look so good. I'm going to attempt to make them.
★★★★★
Irina says
Erika, happy baking and enjoy! Thanks.
Anita says
I never knew it's actually better to bake madeleines in a silicon mold, thanks for the tips! I think I got some shopping to do. 🙂
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Irina says
Yes, Anita, the correct madeleine mold is the key:) Thanks and enjoy the recipe!
Patty at Spoonabilities says
I have never tried making Madelines myself because I thought it would be so hard 🙂 This recipe is calling my name! Can't wait to try this.
★★★★★
Irina says
Geoffrey, you will enjoy making these small cakes. More, you might become addicted! French Madeleines are so GOOD!
OC says
Thanks for the recipe. It’s similar to the version taught at Le Cordon Bleu. I cut sugar half and used 2/3 of the recommended butter portion for a lower fat version. It tastes as good!
Irina says
Thank you very much for your feedback. Your information is helpful for other readers. 🙂
Alison says
These mandeleines are gorgeous! This post is so full of useful information. It's given me the confidence to try to make my own!
★★★★★
Irina says
Thanks Alison! Happy baking and enjoy!:)
Jenn says
I've always been nervous to make these delectable cookies/mini cakes, but your instructions make them seem so approachable. I'm going to try them this weekend!
★★★★★
Irina says
Thank you Jenn. Just let me know, please, how your madeleines turn out. Happy baking!
Marlynn | Urban Bliss Life says
We love making madeleines in our house! There are so many delicious ways to customize them. Love your tidbits about the history of these delicious little cakes!
★★★★★
Irina says
Marlynn, thank you! Yes, you are reading my mind. One day I will write a post of how to customize madeleines. It will be another guide:)
Pina says
Love all these tips and secrets to making madeleines! Takes all the guesswork out of making them. Thank you Irina!!
★★★★★
Irina says
Thank you so much Pina! I am happy to hear that this guide is helpful:)
Dannii says
These are beautiful. I really must try making them myself.
★★★★★
Irina says
Thank you Dannii! Happy baking and enjoy!
Bintu | Recipes From A Pantry says
This is such a helpful guide! I absolutely adore French Madeleines!
★★★★★
Irina says
Bintu, thank you for your kind words!
Odi says
So do you mean I brown my butter first, then measure it? Right?
Irina says
Yes, make brown butter first, then weigh it since brown butter will approximately be 75% the whole butter weight.
Odi says
Hello, can I substitute the butter with brown butter instead?
Irina says
Yes, Odi, you can do this, but measure/weigh the brown butter after making it precise with the recipe. Happy baking!!!
Odi says
Thank you so much; I have been looking for a madeleine recipe, but personally, I think I will go with this recipe; after that, I will use brown butter to try it.
Irina says
Yes, I always recommend trying the recipe as it is and then to experiment. Please, have a look at Gingerbread Madeleines, Raspberry Madeleines and other Flavored Madeleines. Happy baking!
Odi says
Thank you so much, i have been looking for madeleine recipe but personally i think i will go with this og recipe, after that i will browning it to try
Romina says
Madeleines are on my list of things to bake! I am a huge fan of them, so thank you so much for posting this recipe!
★★★★★
Irina says
Romina, you are welcome. I hope you will enjoy this recipe! Happy baking!:)
Danielle Wolter says
What an awesome guide! I love all the details and tips you gave. SO helpful. Madeleines are just so yummy 🙂
★★★★★
Irina says
Thank you so much Danielle! I really appreciate your comment!
Mirlene says
There was a bakery I used to go to and always wondered how they made madeleines. Now I know how. Your tips and steps are very helpful. Makes it less intimidating.
★★★★★
Irina says
Thank you so much Mirlene. You will make these madeleines perfectly once you follow this guide:) Happy baking and enjoy!
Emily Liao says
These Madeleines look amazing! Finally found a great recipe where I can make them at home 🙂
Irina says
Thank you Emily! Happy baking!:)
Denay DeGuzman says
In our house, we love making and eating Madeleines! I love branching out and trying new recipes. I just tried yours and they are mouthwateringly delicious!
★★★★★
Irina says
Thank you for letting me know that you loved the recipe!
Kate says
What a helpful article, thanks for sharing, looks great!
Irina says
Thank you Kate!
SHANIKA says
I've never tried making Madeleines, but I'm loving the tips you give throughout this post! Super helpful!
★★★★★
Irina says
Thank you Shanika! You should definitely try to make these French treats!:)
Justine Howell says
Favorite treats, first time making them! So easy!
Irina says
Thank you Justine! Just enjoy!:)
Cyndy says
Great step by step directions! My son loves madeleines and I'm always on the hunt for the perfect recipe!
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Irina says
Here we go! Thank you Cyndy!:)
Noelle says
I have never tried this recipe before this time and I loved it!! Huge fan, will make again
★★★★★
Irina says
Noelle, thank you for letting me know that you loved these madeleines!
Patty at Spoonabilities says
Such a perfect dessert! Madelines are so good with sliced fruit and whipped cream!
★★★★★
Irina says
Oh, wow! This is a new idea of how to serve madeleines! Thank you Geoffrey!
Emily Liao says
I love a good madeleine! Thanks for giving a detailed description on how to perfect this 🙂
Irina says
You are welcome Emily!
kim says
Love all of the easy to follow steps! I will definitely be making these for the holidays!
★★★★★
Irina says
Thank you Kim! Actually, French madeleines packed in plastic bags make great edible gifts.
Beth says
Wow - these are madeleines are perfection!! So beautiful & delicious!
★★★★★
Irina says
Thank you so much Beth!
Andrea Metlika says
These are my mother's favorite. I really like the idea of switching up the citrus flavor. This is a fantastic recipe.
★★★★★
Irina says
Yes, Andrea, it is a great idea to experiment with citrus flavors. Enjoy! Thanks for your kind words.
Tonje says
These are amazing! Such an easy recipe as well, love it!
★★★★★
Irina says
I appreciate your comment, Tonje! Thanks a lot!
Lisa Huff says
Love all the tips and info. Not to mention that BUMP!! Great holiday treat!
★★★★★
Irina says
Oh, WOW! Lisa, it seems you are "obsessed" with that bump as well:) Thank you for your comment.
Dannii says
Oh these do look perfect. I am going to have to give them a try.
Irina says
Sure, Dannii! Happy baking and enjoy!:)
Jill says
I've never actually eaten a Madeleine before. Great information - now I want to try my hand at baking these.
★★★★★
Irina says
You will love Madeleines, Jill! This recipe is the authentic one: the shape, the taste, the texture... Let me know, please, how your baking went:) Thanks.
Amy says
Wow these do look perfect, I can't wait to try them
★★★★★
Irina says
Thank you, Amy! Happy baking!:)
Erika says
These look so good. Definitely going to be trying them.
★★★★★
Irina says
Really?! It is a great idea to make Madeleines one day, Erika! Happy baking! Thank you for your comment.
Joycr says
You don’t say how long to whisk the eggs and sugar. Some other recipes I’ve seen say to be beat with mixer for up to 10 minutes. Am I looking for the batter to become a certain consistency or color?
Irina says
You should beat eggs, caster sugar, honey and scraped vanilla seeds with a hand whisk just to combine. Look at photo 2 in the recipe. There is no need to whisk till the mixture becomes whitish. Please, let me know if you have more questions. Happy baking!:)
Susan Anthony says
The last 5 minutes of baking at the lower temperature was too much in my oven; except for the first overbaked batch, these were indeed perfect! I tried a simpler, less time-consuming recipe first but the results were not at all what I wanted. I used a metal pan but by following the directions closely I got the perfect "hump." I want to try the vanilla bean (I used extract) and brown butter.
Irina says
Susan, I am happy to hear that you made the perfect madeleines. Yes, you need to test your oven with the first batch of madeleines to adjust the baking formula. That is why I wrote the note #7 in the recipe card. Once you know your formula, you bake madeleines with confidence. I completely understand your desire to experiment with the madeleines recipe. Please, keep me updated on your experiments 🙂
Sujamas says
I made Madeleines a few times and your technique by turn off the oven for 8 mins and turn on again at 320F that is a great one! Thank you and YES! I make it and I love it! Moist, flavor and that hump...
Thank you,
★★★★★
Irina says
You are welcome, Sujamas! I am happy to hear that you love the recipe. Thanks.
Dannii says
These look amazing. I have never attempted to make my own, but I am going to have to try.
★★★★★
Irina says
Happy baking, Dannii! Please, let me know how it went.
Tania says
Such a great, informative post on madeleines, Irina! Although I'm not the best at baking, I have to give them a try!
★★★★★
Irina says
You will succeed, Tania! Just follow the recipe step by step and let me know if you have any questions.
Danielle Wolter says
What a great recipe! Your step by step instructions were so helpful and they came out perfect!
★★★★★
Irina says
I am so happy to hear that you liked the recipe. Thanks, Danielle!
Romina says
This is a fantastic recipe! Your madeleines look perfect.
★★★★★
Irina says
Thanks, Romina!
Mahy says
The madeleines to fight for! That texture is simply amazing, and the one I really like. Can't wait to make a big batch of these!
★★★★★
Irina says
Thank you, Mahy! Happy baking and enjoy!
Cindy says
We have been doing so much cooking as a family since quarantine started. The kids have been involved with researching recipes, selecting them and preparing them. We made this today and it was a hit with the entire family! Love this sweet treat~
★★★★★
Irina says
Thank you, Cindy, for letting me know that you loved madeleines. Yes, they are adorable for kids and adults.
Lisa says
My French grandmother used to bake madeleines for us (in fact that was actually her NAME! Madeleine. This reminds me of her so much! These look wonderful.
★★★★★
Irina says
Oh, WOW! Lisa, did you inherit your Grandmother's madeleine recipe? 🙂
Stacey says
Thanks for the tips for making madeleines, I didn’t know about the thermal shock process or the specific flour for madeleines.
★★★★★
Irina says
You are welcome, Stacey! You can simply use all-purpose flour. You will get the perfect madeleines!
Andrea Metlika says
These madeleines look fantastic! I've never made these before and am excited to try.
★★★★★
Irina says
Thank you, Andrea. Happy baking and enjoy the recipe!
Kelly Anthony says
Madeleines are one of my favorite cookies. Your tips and step by step directions make this a foolproof recipe.
★★★★★
Irina says
Please, enjoy the recipe, Kelly! And let me know if you have any questions.
Jacqueline Meldrum says
I've not enjoyed a madeleine for many years. I did buy a pan for making them at one point but never got around to doing it, so I am glad to have spotted your recipe and tips today. Sharing this one 🙂
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Irina says
You should definitely give it a try, Jacqueline. The recipe is the foolproof one 🙂 Happy baking and enjoy!
Sandhya says
Thank you for sharing the ultimate guide to make madeleines! The whole post is self explanatory, so I know where to come when I am planning to make.
★★★★★
Irina says
I am so pleased to hear that. Thank you as well, Sandhya! Please, enjoy the recipe.
Adrianne says
Wow, these look absolutely perfect! I love the touch of honey in the ingredients as well. So delicate and they look amazing, thanks can't wait to give them a go. Cheers
★★★★★
Irina says
Thank you very much for your kind words, Adrianne! Please, let me know how it went 🙂
Marina says
Those French madeleines are so fluffy! I have to try out this recipe with my daughter this weekend.
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Irina says
Happy baking and enjoy madeleines, Marina! Thanks for your comment.