4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, folding them in gently with a spatula until just combined. Be careful not to over-mix.
5. Chill the Batter:
Cover the batter with plastic wrap and refrigerate for at least 30 minutes. Chilling the batter is essential for achieving the characteristic “bump” on the madeleine’s back when baked.
6. Fill the Madeleine Pan:
Spoon the chilled batter into each madeleine mold, filling each one about 3/4 of the way full. The batter will spread slightly as it bakes.
7. Bake:
Bake the madeleines for 10-12 minutes or until they are golden brown around the edges and spring back when gently pressed. They should have a nice bump in the center.
8. Cool:
Let the madeleines cool in the pan for 1-2 minutes before gently removing them by turning the pan upside down. If they don’t come out easily, use a small knife or offset spatula to help release them.
Allow them to cool on a wire rack.
Shepherd’s Pie
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