Delicate and as pretty as their name, Madeleines are small cakes baked in normally shell shaped moulds.
I've gone with osmanthus (flower) and lemon for my Madeleine flavours, but you could, for example, use matcha (green tea powder), strawberry powder, instant coffee or cocoa, just to name a few. If you wanted to go further, you could also dip your Madeleines in white or dark chocolate.
It's definitely recommended to eat them newly baked, although they do last a day or two after they've been baked, though they tend to be drier and do lose their crunchy shells.
The uncooked batter can be stored for two days in the fridge in an airtight container.
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