I have been on a quest for an easy and yummy Madeleine. I found a recipe made with cake flour and no baking powder, so no bitter taste. I also found a technique which makes the cookies even better, and gives them their “hump”. It’s as simple as refrigerating the batter in the pans for at least an hour. Then bake them on a preheated cookie sheet. And here is another important technique…only fill your pans 3/4 full to get the perfect shell shape.
Can you see the tiny hump?