2nd try turned out twice as niceI found a lot of recipes online for Madeleines but it seemed no two were the same. The recipe I settled on is a very basic vanilla cookie from Williams-Sonoma Foods of the World, Paris By Marlena Spieler. The 1st batch I made I used whole wheat flour so the texture was kind of gritty and I burned them. The second batch I used All Purpose Flour and they turned out great! I think better than Starbuck's. I can't wait to try Maple Madeleine next!