I can't drink tea, but I love tea flavored sweets, including madeleines, so I created this recipe.Please brew the milk tea strong. Recipe by Mamyuchoko

I had some nice lemons and after squeezing out the juice, I didn't want to waste the zest.Do not to whisk the eggs too much. When mixing in the butter, it's best not to mix in circular motions, but rather to fold it in. I used Earl Grey tea, but you can use whichever type you like. Recipe by Nntan

I wanted to make a madeleine with a rich flavor, which would be good for gifting.Let the batter sit for a while before baking. I recommend Earl Gray for the tea. It's also better the next day after baking. If you're using unsalted butter, add a pinch of salt. For 5 madeleines' worth. Recipe by Yukimaru

I always use this rich powdered milk tea in place of normal tea leaves in recipes because it's easier to boil down.If you add the black tea leaves to the batter straight away, they will absorb all of the moisture and the batter will become hard. So make sure to steep in the milk tea mixture at Step 1. Feel free to use more or less sugar to suit your taste. Recipe by ko-ko

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

In order to make snacks that were gentle on the body and the wallet, I am always thinking of snacks that use small amounts of butter, eggs, and sugar (or don't use at all).You can use potato starch flour in place of the corn starch. When molding in steps 5~7, roll out the dough to about 3 mm thick with a rolling pin, and cut out with a cookie cutter if you like. I don't mind, but cutting it with a cup and serrating the edges will give it a simple appearance and will bring out the delicious crunchiness; it is also more fun to squeeze the edges, so I recommend making it with your kids. Recipe by caramel-cookie

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 wanted to show someone how I felt about them, so I made these easy madeleines using a Vitantonio oven.If your kitchen is cool, the batter stays pretty firm and easy to handle, but if it's hot it becomes rather loose and liquid, so be careful when squeezing it into the molds.Don't over bake the madeleines! They should still be matcha colored for the best flavor.I got inspired by another COOKPAD user "Chocolate de kanpai-san" to add chocolate chips in the batter. For 30 small madeleines. Recipe by Karibow

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