for the madeleines:
for the glaze and decorations:
* If you don’t have convection, no worries, they just might take a couple more minutes to bake through and brown.
To make ahead/store: If you want to make these ahead, I highly recommend making the batter ahead and baking them at the last minute. The batter will keep perfectly well in the fridge for 24 hours. The madeleines themselves should absolutely never, ever, ever go in the refrigerator. They should be enjoyed shortly after baking, and if you have any left over, freeze them and thaw as needed.