I have seen Starbucks sell the Madelines. Glancing over them at the Starbucks counter, I thought of them to be crunchy cookies. I have been tempted to try them at Starbucks, but I've never had. So when I learned that I will be making them, it was exciting and couldn't wait to make them. Now that I've made it, I learned that they are not crunchy, but a spongy cake. This is the first cake where we used the technique to heat the butter to the point where it is nutty brown and take it off the heat and then fold it into the batter. The end product is the shells with yellowish nutty brown color and it's finished off with the shifted powdered sugar. Overall, not bad for a spongy cake all by itself.