This article spoke to both the Chowhound and Lit major in me. Ah...
Does anyone have a great madeleine recipe he/she'd like to share? How are the recipes on epicurious?
Finally, I know the pan is key, but can good practice cookies be made some other way before I shell out the money to buy a pan with only one purpose? I was thinking about baking little round "madeleines" in the bottom of a cupcake tin?
If this article is to be believed, I guess what I want is a non-Proustian madeleine. Buttery and light for me, please!