My madeleine recipe of choice is Patricia Wells' "tea cakes" from her The Food Lover's Guide to Paris (recommended by a Slate article dissecting Proust's madeleine knowledge: the author is skeptical, let's just say...)
Despite some madeleine pan-related drama (as in, they were nowhere to be found), this Christmas 2010 batch of lemony tea cakes didn't turn out half-bad - they even feature the characteristic "hump."
Next time I make madeleines, I'll have them rest for around three hours instead of just one, as Wells's recipe stipulates. The bump should be even more pronounced!
-Kim
