Joined: May. 99
I would suggest, first of all, you need to SPOON the madeleine batter into the molds, as with this particular recipe, the batter will be too thick to pour into the molds.
Secondly, if the batter has hardened in the refrigerator, then don't refrigerate the batter at all, instead just leave the remaining batter out (as long as it's not too hot in your kitchen, or as long as it's not for a real long time). Just bake the madeleines one batch after another, not refrigerating the batter at all. Please let me know how this worked for you, ok.