Madeleines are recognizable by their ridges on one side and that little bump on the other side. My "bumps" were pretty mild compared to some pictures I've seen. I've read that a way to do this is to actually keep the batter in the fridge for a couple of hours, if not all night. Definitely something to try next time.
This recipe gives a very cake-like madeleine, reminiscent of the quatre-quart cake. Some people might find it too heavy, although the size should help with that.