Madeleines With A Twist Of Lemon Glaze

These are the Lavender Madeleines, take 2. Here are some tips that I've come up with to help produce little beauties.

Make this batter before bed, let it sit in the fridge overnight. When scooping the now thicker batter, which I prefer, I used just under 1 Tablespoon amount for each mold. Anymore more, and they bake too big, I know. Bake the pan directly on the oven rack (for about 6-8 minutes at 350'), this helped give me great humps. When I used a baking sheet under the pan, my humps were not so big. I then glazed them with a simple lemon glaze of 1 Cup powdered sugar, 3 Tbl lemon juice, and 2 Tbl water mixed well. Let dry.

When I made the chocolate Madeleines, I didn't refrigerate 1 batch and baked it off right away. I wanted to see if the whole cold thing helps with the humps. Mine were flat. For the rest of that batch, I did put it in the fridge, and got some sort of shapely hump, but not much. My conclusion is because there wasn't baking powder in the recipe for those. No, I did not take pictures of them, they were flat and not pretty.

I need to find me a pan with more defined scallops, those are really pretty.