Beat the eggs in a bowl, add the sugar all at once and whip together.
Whip until the batter is thick like ribbons.
Add sifted flour and baking powder around the bowl, and fold in with a wooden spoon.
Add butter in 3-4 batches by pouring it on the wooden spoon and mixing it in briskly. Then add vanilla extract (optional).
Pour into the cupcake molds and bake for about 25 minutes at 170°C. (Ovens vary, so check on them while baking).
I baked them in stick molds.
The outside is crisp, while the insides stay moist.
Pass them out as a gifts!
Recipe ID: 1431099 Pancake Mix Madeleines. Just use pancake batter and mix it up.
Recipe ID: 1441001 Rice Flour Madeleines. The batter for this also requires whipping, but they're extra soft and moist!
Story Behind this Recipe
These are standard madeleines. The outside is crisp, while the inside is moist.
There aren't really any difficult steps. Be particular about the ingredients to make rich madeleines. If you use cultured butter, they'll taste even better. If you're making them in the shape of sticks, bake for 20 minutes at 180°C.