Set the temperature to about 375°F (190°C). Every oven runs differently, so keep an eye on how quickly your madeleines turn golden brown. The goal is to have golden brown and the centers just set.

Use a madeleine pan (you can find them online or in baking shops). If you do not have madeleine molds, you can try mini muffin tins, but you won’t have the traditional ridged surface. Lightly butter and flour your madeleine pan to avoid sticking.

In a mixing bowl, whisk eggs and sugar together until pale. This step builds volume, so take your time. A hand mixer speeds things up. A thick, lighter-colored foam signals enough aeration for a fluffy batter.

Gently pour in melted butter and heavy cream. The content in cream helps keep the mixture from drying out during baking. Also add your vanilla extract and salt. Blend well, but avoid overmixing. Smooth consistency is your goal.

In another bowl, stir together flour and a pinch of baking powder. Ensure no lumps remain. This helps the dry mix blend easily into the wet mixture. Do not skip sifting if your flour tends to clump.

Gradually fold the dry ingredients into the wet ingredients. Think of it as layering the flour mix over the whipped liquids. Using a spatula, gently fold everything, scraping from the bottom to catch pockets of flour. Mixture using a spatula is a proven method to preserve airiness in the batter.

Once smooth, cover your bowl and place it in the refrigerator. Refrigerate for at least 30 minutes or even up to overnight. This rest allows the gluten to relax and helps create that classic madeleine hump when baked. Chill the batter also intensifies the buttery flavor.

Take the bowl out of the fridge. Give the batter a light stir so it is loosened but not overworked. Spoon or pipe a small amount of batter into the prepared madeleine pan, leaving a bit of space at the top. The batter into the prepared madeleine pan should not overflow during baking.

Slide the pan into the oven. Bake for about 10-12 minutes, or until the edges are lightly golden brown and the center springs back when lightly touched. Watch carefully to avoid overbaking, which can dry them out. Your reward: a raised center and lovely ridges.

After baking, let them cool in the pan for a few minutes before removing. Minutes before transferring them to a cooling rack can help them set without losing shape. Once you take them out, place the madeleines on a rack to cool completely.