I think my fascination for these traditional shell-shaped French tea cakes must have started with the pan :-) I've never had madeleines before and I've always wondered about their taste and texture. Thanks to the many recipes and information I found online, my first madeleine baking session turned out well.
The distinctive hump of the madeleine (shown above) that's supposed to appear in these petite cakes, slowly rose and formed as the madeleines baked in the oven.
The underside, as shown above, with the characteristic shell design became nice and golden brown. Sprinkle them with powdered sugar before serving.
|the madeleine pan that started it all :-)|