More like "Une Americaine a Paris - FAIL". I should have known. I tried an American recipe by Martha Stewart to make French almond madeleines. Realising my mistake midway making the batter (no baking powder, too thick consistency), I wished I had used pâtisserie Lerch's recipe which Dorie Greenspan writes to wonderfully about in her book 'Paris Sweats'.
I'm not going to share the recipe, as I think no one should every try it. It was in Martha Stewart's 'Baking Handbook'. If you're looking for a nice recipe this one is the best I've tried yet!
Taste: 4 out of 5
Consistency: 1 out of 5
Overall appeal: 1 out of 5