Bake 13-15 minutes or until edges are golden brown. Do not over-bake them or they will be dry! Carefully remove them from the tin one by one. If you find they are sticking, use an off-set spatula to carefully work your way around and then slowly lift them out. Turn them over to cool on a rack. See the ridges? Good job!
Wipe out the molds, re-butter and fill again if you have leftover batter. My tin makes 12 Madeleines and I had just a tiny bit of batter left, not enough to make more.