Well, I had just a slight problem -- they didn't want to come out of the pan. I made the classic lemon and for a second batch, I made brown sugar with pecans. These are the "brown sugar" madeleines. The lemon looked even worse.
I'm sure that part of the problem is that I overfilled the little shells.
Refrigerating overnight didn't produce the "characteristic hump". If I recall, when I tried Julia Child's recipe many, many years ago, the hump failed to appear also.
Well, they taste okay. If I put enough powdered sugar on them, probably no one will notice the missing pieces.
2/3 cup all purpose flour
3/4 teaspoon baking powder
1/2 cup sugar
Grated zest of one lemon
2 large eggs
2 teasppons pure vanilla extract
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
Confectioners sugar for dusting
Whisk together the flour, baking powder and salt.
Working in a mixer bowl, or in a large bowl, rub the sugar and lemon zest together with fingertips until the sugar is moist and fragrant. Add the eggs to the bowl. Working with the whisk attachment, or with a hand mixer, beat the eggs and sugar together on medium-high speed until pale, thick and light, 2 to 3 minutes. Beat in the vanilla. With a rubber spatula, very gently fold in the dry ingredients, followed by the melted butter. Press a piece of plastic wrap against the surface of the batter and refrigerate for at least 3 hours, or for up to 2 days. This long chill period will help the batter form the hump that is characteristic of madeleines.
Getting ready to bake: Center a rack in the oven and preheat to 400 degrees. Butter 12 full-size madeleine molds and dust insides with flour and tap out excess.
Spoon batter into the molds, filling each one almost to the top. Bake for 11 to 13 minutes, or until golden and tops spring back when touched. Remove pan from oven and release the madeleines from the molds b rapping the edge of the pan against the counter. Gently pry any recalcitrant madeleines from the pan using your fingers ofr a butter knife. Transfer cookies to a rack to cool.
Just before serving, dust with powdered sugar.