Madeleines are the little French butter cakes that most (non-French) people think of more as a cookie. I don’t think they’re for the inexperienced cook—they are a little tricky and need a fair amount of confidence to turn out just right. That said, I’ve tried to cover all the small details in this recipe so even if you’re a fairly new cook, you can certainly still give these a try. I’m offering the classic lemon-scented madeleines here, but they do come in many flavors. Chocolate, rose, vanilla, lavender, and orange are all popular versions. Some people add mini chocolate chips and some people add a glaze, but I prefer them simple and straightforward. Madeleines have a classy, literary reputation, having served as Proust’s muse in his famous “Remembrance of Things Past.” Like most muses, however, madeleines appear to be simple but actually require a fair amount of patience and careful …