My son asked me to make madeleines.It's really easy to make authentic (or at least I think they are authentic!) madeleines.Only fill the aluminum cups 2/3s full with batter, otherwise they will overflow in the oven. Recipe by keikana

It's an easy and simple butter cake that is great for picnics.- They are actually tastier after sitting in a plastic bag overnight than right after they are baked.- You can add cocoa powder to make a chocolate version.- If you want to make an Earl Grey tea version, omit the vanilla extract and add 1 teaspoon of ground Earl Grey tea leaves. Recipe by OZCOOKING

I came up with this while I was testing various recipes.Bake these in different molds using the same batter. They're delicious with chocolate chips or raisins placed on top before baking. When you have guests over, make the madeleines in different molds with different toppings and make it look like you're serving a variety of cakes! Recipe by Eriko

I wanted to replicate the delicious, moist "Honey Madeleines" sold in my go-to bakery, but I'm still far away from achieving their standard... still, these are moist and taste good.The sweetness of the honey varies by brand, so adjust the quantity as necessary.Don't fill the madeleine cups more than 2/3rds full, or they will overflow in the oven! Recipe by Chi-zusan

Madeleines cost 100-200 yen each. But if you make them at home, not only are they additive-free, but they're also cheap. I wanted to eat a lot, because I'm a glutton! Buy cute wrapping packaging at 100 yen (dollar) stores, wrap the the madeleine to give as gifts or sell at bake sales!-Don't overmix the batter!-Because it's possible to scorch the sugar (if the egg and sugar lump together), make sure to beat the eggs before mixing in. Also, don't leave the ingredients after you've combined them. Make sure mix right away.-[Matcha madeleines] Use matcha (10 grams, 5% of the cake flour).-[Cocoa madeleines] Add 2 tablespoons (12 grams) of cocoa powder (replacing a portion of the cake flour) and bake the madeleine as usual.-[Chocolate madeleines] Use 110 grams of butter and 90 grams of chocolate and bake the madeleines as usual (melt the butter in a double boiler, and melt the chocolate shavings). Recipe by Kerii dooruko

I used to dislike madeleines (I'm not a fan with fluffy and dry baked desserts), but then I found a shop that sold moist and dense madeleines. Ever since then I've loved them. This recipe aims at recreating that store's taste. This is a recipe that I love and treasure.Mix thoroughly so that it becomes smooth and doesn't form lumps. The baking time varies depending on the mold and the oven, so adjust accordingly. I changed the type of mold and oven that I used so I've greatly adjusted the temperature. Recipe by Yukiline

I finally came up this recipe after trying and making changes to many recipes. I wanted to post it here before I forgot!You can skip Step 3, but resting the batter make the madeleines tastier. The cooking time varies depending on the oven and the size of the muffin cups. So please adjust as needed.If you want to make the chocolate version, use 45 g of flour and 5 g of cocoa powder! Recipe by Chikayan

I have been trying to master basic sweet recipes. This is one that came to mind.In Step 5, you can let the batter rest in the refrigerator overnight. The final result will be a lot better. Recipe by ROCKANA

I wanted to try turning pancakes into muffins!You can also use cake syrup. Pour the batter into the cups so they are about halfway full. You can also try them with toppings. For 5 muffins (59mm). Recipe by bvivid

These are standard madeleines.The outside is crisp, while the inside is moist.There aren't really any difficult steps.Be particular about the ingredients to make rich madeleines.If you use cultured butter, they'll taste even better.If you're making them in the shape of sticks, bake for 20 minutes at 180°C. For 15 cakes. Recipe by Eiyoushino recipe

I'm so busy with my kids that I don't have time for baking desserts! After looking at a lot of different recipes, I put this one together for a quick and easy dessert that tastes like the madeleines my mother used to make. Every time I make these, my friends with children always ask for the recipe so I posted it here for the first time. Please try making the patterned madeleines intoo!I usually use margarine. It's cheap and I always have it stocked in the fridge so I can make madeleines whenever. Margarine also gives a lighter taste than butter. Using butter gives the madeleines a strong taste. You can store these in the freezer. Just let them naturally defrost when you want to eat them. Recipe by Sachimura