Madeleines: the embossed form is part of the baked

Useful to know

Madeleines are small cakes whose moulded shape contributes to their appearance and baking. King Arthur’s recipe should be read together with its instructions for preparing and filling the mould. [1]

A similar quantity of batter in a different tin need not produce the same result. Check the recipe’s ingredient choices and thickness rather than treating the shell pattern as decoration alone. The surface and centre are affected by their contact with the mould. Follow the specified release and cooling steps.