I've been wanting to make madeleines for the longest time but just never had a madeleine pan. I don't know what took me so long, because they're pretty fool-proof fast and easy. And a little dangerous because they feel so light, but now I know how much butter and sugar actually goes into them. Yikes.
I used the recipe below, which was published in Issue 2 of Cherry Bombe, and this madeleine pan. One of the best parts about making these is how good your kitchen smells when you're zesting the lemon and then how good it smells when the madeleines are in the oven. Now I just need someone to take this plate away from me!