I love Madeleines and don't mind having the pan, as it gets a fair bit of use (I also lend it to friends who want to have a go!), especially as there are so many varaitions possible. I make iced lemon ones and chestnut ones (using some Italian chestnut flour) the most - both go down very well with us and guests. It is handy that you can make the batter up ahead and store it in the fridge covered for up to a couple of days, so they can be made fresh when you want to eat them.

I have not tried making them in other pans but will suggest this to friends who want to have a go without the investment.

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