I have a question about the recipe "Glazed Eggnog Madeleines" from Food52. Any advice on converting this recipe to a cake batter or drop cookies if you don;t have a madeline pan?
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I'd try a mini-muffin tin if you have that.
Nancy is a trusted home cook.
Or you could place scoops of batter on sheet pan or in brownie pan or cake pan and just bake.
If they spread and semi-merge during baking, just cool and cut apart. Dust with icing sugar and serve.