Mad for Maddies!

Cupcakes are so last year. What's hot? Madeleines. Like this one, filled with homemade lemon curd and topped with a blackberry. It's a little misshapen, I know, but how else do you squeeze all that goodness into a mini madeleine mold? I think someone needs to open a madeleine shop. Complete with a sign, like at the donut places, that lights up when there are hot buttery puffs of deliciousness fresh out of the oven. Forget Georgetown Cupcakes. Jilly's Maddies will be the most delish bakery in town.

I'm a little mad for maddies, I know. I've blipped them before when I made some savory ones. But really, there are endless possibilities with these little guys. And it tickles my heart every time I get to translate a recipe from French (the language in which my maddies cookbook is written). And I still have a few cute little packets of levure chimique (baking powder) from France, and they are pink with a little lady in a cute little dress. What's not to love?