I have a good recipe for madeleines (they taste great and have good texture), but am always disappointed that they don't grow the "hump" they are supposed to while baking. What do you think the reason is?
The recipe involves 3 whole eggs, 1 cup all-purpose flour, 1 cup sugar, 1/4 tsp salt, and 1 stick melted butter, plus vanilla and zest. No baking powder. The recipe calls for baking them 8 mins. at 375 degrees, but I find that's too high for my dark non-stick pans, so somewhere between 325 and 350 and 12 minutes is more like it.
Do you suppose a lighter flour (cake) might do the trick?
I know the hump isn't that important, and irrelevant to taste, but it seems so... authentically French...