Review on Made in USA Pan Bakeware: Nonstick Madeleine Baking Pan, Warp-Resistant 16-Well, Aluminized Steel, Silver by Curtis Richardson

I like this pan more than others because there are no creases on top where metal forms (hard to describe). These are very easy to clean and very easy to make into batter so they come out easily. In my photo, the pan is greased with butter and flour. The pan is very non-stick so I had no trouble getting it out even when the batter spilled over where I had greased it on previous attempts. I think you could skip greasing the pan, but I dare not skip it. You can make so many flavors and stuff. It's really just a fun shape that you can bake whatever you like. I look forward to making Madeleine-style blueberry muffins in this and other things. I baked them on a steel pizza/bread board that was oven cooked to help give them that classic center rise. The dough and baking sheet must be chilled before placing in the hot oven on the pizza/bread pan. I didn't have any warping or damage, and that's what Dori Greenspan, the renowned baker, recommends. I highly recommend getting two pans, but one will do, just remember to chill the pan and then chill the chilled batter in the pan after oiling for best results. I threw mine in the freezer (not the best idea but held again! Until it warped). If you want them moist, I also recommend that after cooling slightly on a wire rack, you quickly transfer them to a plastic container as this will trap excess moisture and allow the cookies to stay tender and moist longer. Don't overcook them. I find that scooping the dough into a ball and basically leaving the ball in that shape before putting it in the oven / even the fridge or freezer for a while really helps you get that rounded top put freezer. If the rounded side falls off after baking, you may need to bake it a little longer or at a slightly higher temperature, especially in the beginning. Or wait for them to cool on a wire rack before transferring to a container. Below is *Dori Greenspan*'s recipe from her website. / 4 teaspoons double-action baking powder Pinch of salt 1/2 cup sugar Finely grated zest of 1 lemon 2 large eggs, room temperature 2 teaspoons pure vanilla extract 3/4 packet (6 tablespoons) unsalted butter, melted and cooled flour, mix together baking powder and Salt and keep handy. In a mixing bowl, use your fingertips to mix the sugar and lemon zest together until the sugar is moist and fragrant. Using a stand mixer fitted with the whisk attachment, place the eggs in the bowl and beat the eggs and sugar on medium-high speed until pale, thick and light-colored, 2 to 3 minutes; Whip in vanilla. Take a large rubber spatula and very carefully add the dry ingredients and then the melted butter. Press a piece of plastic wrap onto the surface of the dough and refrigerate the dough for at least 3 hours, or overnight if you have time. (For convenience, you can fill the batter into madeleine molds, cover, place in the fridge, and then bake the cookies straight from the fridge. See below for mold prep instructions.) Bake oven to 400 Fahrenheit. Butter 12 full-size shell-shaped madeleine molds (or up to 36 mini madeleine molds), dust the insides with flour and shake off excess flour. If you have a nonstick madeleine pan, lightly grease it with vegetable spray. Pour the batter into the molds, filling each almost to the brim. Don't worry about spreading the batter evenly, the heat of the oven will take care of that. Bake the large madeleines for 11 to 13 minutes and the minis for 8 to 10 minutes, or until the madeleines are golden brown and the tips spring back when touched. Remove the baking sheet from the oven and release the madeleine from the molds by tapping the edge of the baking sheet on the table. Gently loosen stubborn madeleines from the pan with your fingers or a butter knife. Transfer the cookies to a wire rack to cool to warm or room temperature. If you make a mini and have more batter, bake the next batch, making sure the molds are cool and properly oiled, floured, or sprinkled with each new batch. .Serving: Cookies are ready to eat when slightly warmed or at room temperature. Sprinkle with powdered sugar and serve with tea or espresso. Storage: The dough can be covered with a piece of plastic wrap, pressed to the surface and kept in the fridge for up to 2 days, but the madeleine must be eaten. shortly after they arise. You can leave them in an airtight container overnight, but they really get better the first day. If they need to be stored, cap tightly and freeze, they will keep for up to 2 months. End of Dori Greenspan's recipe.