130 grams all-purpose flour
1/2 teaspoon baking powder (not totally sure this is needed...)
3 large eggs, at room temperature
130 grams golden caster sugar
1 teaspoon vanilla extract
Mix flour and baking powder in a small bowl.
Beat eggs and sugar with electric beaters in a bigger bowl until light-coloured and fluffy. Add vanilla.
Mix some of the batter with the melted butter.
Then FOLD some of the the flour mixture and some of the butter/batter mixture into the main batter mixture, alternating 2 or 3 times until it's all combined.
Then cover and chill the batter for 1 hour or overnight. See how thick and bubbly it is?
Butter and flour madeleine tins (ideally 2x12 larger tins). Chill in fridge.
Pre-heat oven to 190C
Use two spoons to scoop batter into tins.
Bake 8-10 minutes, or until firm to touch and golden-coloured.
Gently turn out of pan (you may need a palette knife or firm spatula), then dust with icing sugar.
Eat immediately, while still warm.
*Blogpost title credits to my Uncle Stuart.