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A classic madeleine recipe from The Cook's Atelier
Read MoreIn a small saucepan, melt the butter over low heat. Let it cool slightly, then use a pastry brush to generously coat two or three madeleine tins with butter.
Combine the eggs, egg yolk, sugar, and salt in bowl. Whisk for 5 minutes at medium-high speed until the mixture is pale and has doubled in volume.
Use a large rubber spatula to gently fold the mixture. Slowly drizzle the melted butter into the batter, folding gently until fully incorporated.
The 'Martha Stewart of Edibles' shares her personal recipe for cannabis-infused butter.
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Exclusive tips from the Mayr Clinic’s detox program
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