Madeleines are delicious with a cup of coffee, or we can dip them in tea while indulging in the Proustian search of lost time.
Even though I have reservations about new materials, I do use silicone bakeware and moulds sometimes. The advantage being that there’s no need to grease them, and they provide a nice design – such as the ribbed shell imprints, typical for madeleines. As the silicone is soft and cools right after being removed from the oven, the cakes can be taken out of the moulds in one peace easily. Still, tin moulds have their own charm.