Fluffy Round Madeleines: Tips and Tricks

Start by preheating your oven to 190 degrees Celsius (375 degrees Fahrenheit). It is important to *heat the baking tray along with the oven* to ensure the madeleines rise beautifully.

Place the empty madeleine molds on the tray and let them heat up as the oven warms.

In a mixing bowl, combine the *sugar and eggs*. Beat them together until the mixture is light and fluffy. This should take about 5 minutes.

Next, melt the *unsalted butter* and let it cool slightly. Gradually add the melted butter to the egg mixture, mixing well.

Sift together the *flour, baking powder, and salt* in another bowl before folding them into the wet ingredients. Whisk gently until well combined.

Finally, stir in the *vanilla extract* for added flavor.

Cover the batter and place it in the refrigerator to chill for at least 30 minutes. This step is crucial for achieving the perfect texture.

If you want to take it a step further, you can also *chill the batter in the freezer for about 5 minutes* before baking.

Once chilled, take the batter out and spoon it into the heated madeleine molds. Make sure to fill each mold about 3/4 full.

The heat from the tray will help the madeleines rise effectively, so keep them in the pre-heated molds.

Carefully place the filled molds back on the hot tray and put them in the oven. *Bake for 8 to 10 minutes* or until the edges are golden brown and they spring back when touched.

Once baked, remove them from the molds and let them cool on a wire rack.