Place a rack in the center of the oven and preheat the oven to 375°F (190°C) for conventional or 350°F (175°C) for convection.§
Using a rubber spatula, place 2 large scoops of batter in a piping bag so that it is one-third full. Push the batter down toward the tip of the bag.
Cut an opening about 1⁄2 inch (1.25 cm) straight across the tip of the bag.
Hold the nonstick cooking spray about 4 inches (10 cm) away from a nonstick mini madeleine pan and spray evenly in all the cavities.
Holding the piping bag at a 90-degree angle about 1⁄2 inch (1.25 cm) above the pan, pipe the madeleine batter into the cavities so that it fills each about three-quarters of the way to the top.
Bake the madeleines for 2 to 21⁄2 minutes on the center rack. When you see the batter puff up in the center, rotate the pan 180 degrees. Bake for 2 to 21⁄2 minutes more, until the sides of the madeleines are golden blond and the center has set.
Unmold immediately. Bang the corner or sides of the madeleine pan against your work surface so that the fresh madeleines drop out.**