Madeleines have to be the most iconic of French patisserie and they are very easy to make. Proust famously described a Madeleine as a squat, plump little cake moulded in the fluted valve of a scallop shell. Just a taste of it, dipped into his mother’s tea led him to write a landmark work of French literature. I don’t think I need go that far, but it might be an idea to bake a batch and see what the fuss is about.
Makes about 16