Sift the dry ingredients together. Melt the butter in a double boiler.
Beat eggs in a bowl, add granulated sugar, and mix well.
Add the sifted flours to the bowl and mix well.
If you are using chocolate chips, add them here.
Add the melted butter to the batter little by little. The batter will become glossy.
Put the batter in a plastic bag, and cut off a corner. The bag is a substitute for a squeeze bag.
Lightly grease a madeleine mold with oil or butter. This is easy if you use a paper towel.
Squeeze the batter into each mold, bake in an oven for 3 minutes and they're done.
Story Behind this Recipe
I wanted to show someone how I felt about them, so I made these easy madeleines using a Vitantonio oven.
If your kitchen is cool, the batter stays pretty firm and easy to handle, but if it's hot it becomes rather loose and liquid, so be careful when squeezing it into the molds. Don't over bake the madeleines! They should still be matcha colored for the best flavor. I got inspired by another COOKPAD user "Chocolate de kanpai-san" to add chocolate chips in the batter.