It took me another eight years before I used my madeleine pan again. I find this bizarre because it's not that hard to make madeleines: stir dry ingredients into wet, let batter rest for several hours or overnight, then bake. The only tricky thing is to grease and flour the pan well to ensure the madeleines don't stick and retain their shell shape.
I left the madeleines too long in the oven and they were a bit darker than expected, though nothing a bit of icing sugar can't hide. I was also too lazy to place the batter in a bag but don't follow my rule-breaking ways; it will make your life easier to pipe the batter from a bag and into the pan.
