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I wouldn't reccomend it. Madeleines are relatively difficult to do WELL and they absolutely need the pans. They would stick in the cupcake pans pretty badly. If you can get to a kitchen store, you should be able to find them for only $7-8, unless you want a silicone one, which would be more like $25. Sorry. There are a lot of other great french dessert pastries that can easily be done on cookie sheets or cake pans.

I would find something else to bake if you can't get the proper Madeleine baking pan. Madeleines are always baked in those pans adn they could easily over bake in a cup cake tray/tin. If you just drop the batter on cookie sheet it might the cookies might run into each other. If you haven't told the teacher you were making the Madeleines, why not try chocolate mousse.

CHOCOLATE MOUSSE

1 Pint Heavy Whipping Cream

10-12 oz Bittersweet Chocolate (60-63% cocoa will do nicely

1 tsp. vanilla

2 tablespoons Grand Marnier or Kahlua, optional

Directions

1. Mix chilled whipping cream at medium speed until the cream just starts to hold stiff peaks. Continue beating until clumpy or very stiff peaks are formed. Make sure you do not over whip it to the point where it turns to butter.

2. Chop the chocolate into the smallest pieces that you can manage. The smaller the pieces are, the lower the total temperature will have to be to melt all of the chocolate. In a pinch I once used a bag of 12 oz semi-sweet chocolate chips instead of the finely chopped bittersweet chocolate. The end result was still very good, but it was more difficult to deal with. I have also made this with 60% Chocolate chips from Ghirardelli, don’t sweat over the price I bought a 3-pound bag at Sam’s Club for just over $7.

3. Utilizing a double-boiler system, melt the chocolate over simmering water. Chocolate can be temperamental at times, and the use of a double-boiler will allow you to melt the chocolate in a consistent manner. When I used the bag of chocolate chips, the chocolate did not melt into a very smooth texture. It just did not work as well as the cut up 10 pound chocolate bar that I normally use.

4. Pour the melted chocolate into the whipped cream and fold in the chocolate into the whipped cream. Do as little mixing of the chocolate mousse as you can possibly stand to do. Your electric mixer went through a lot of effort to add air to the cream that you just whipped up. Do not ruin the efforts of your mixer by letting all of the air out when combining the whipped cream and melted chocolate.

5. Chill for at least an hour. It will be one of the most difficult hours that you will wait, but you will be rewarded heavily for your patience.

Serving Suggestions

While everybody I have ever served this easy to make chocolate mousse to has loved it, there is a difference of opinion on what garnishment should be used to serve it with. These are the most popular ways we have cut the richness of the chocolate flavor of this mousse down. Strangely, I find serving the mousse with unsweetened whipped cream cuts the richness. Also add some sliced fresh strawberries or raspberries, if available