I know we all complain about not having enough time and too many things to do. But what I have learned over and over again is that there are some foods, especially sweets and desserts, that if you buy ready made from supermarkets, they don't taste as good as what you make at home from scratch. I am no super-baker so I don't jump to do complicated things, but my zelidecious Madeleines are worth the "effort". Don't panic, the effort is low, the timing of making is short, the ingredients are basic, the techniques are simple but the result is outstanding: crunchy, almost caramelised exterior while the interior is light, fluffy, not too sweet, decadent, mind flying away to France style. And they go so well with coffee, are a great treat for Christmas morning, New Year's Eve party, dinner enders at home...you name the occasion, the Madeleines are perfect! 

Ingredients for 24 madeleines:

• 200 gr. flour
• 1/4 tsp fine salt
• 1 tsp baking powder
• 100 gr. melted butter + extra for greasing 
• 60 ml milk
• 3 medium eggs
• 150 gr. sugar
• vanilla powder or extract

Method:

1. Preheat the oven at 200'C.
2. Melt the 100 gr. of butter and leave to cool.
3. In a large bowl, crack the eggs, add the sugar and vanilla. Using a hand mixer, whisk everything together until you have a fluffy pale cream, around 3-5 min on high speed.
4. In another bowl, combine the flour, baking powder and salt.
5. Over the egg and sugar mixture, add the butter and milk and stir together using a whisk.
6. Gently incorporate the flour mix into the egg mix by using a whisk. At this point you can refrigerate the batter overnight and bake the cakes in the morning. Or you can proceed straight away to baking.
7. You will need madeleine moulds, either silicon or aluminium. If using aluminium, you need to butter the mould before cooking, if silicon, no need as the cakes will not stick.
8. Put half of the batter in a pippin bag with medium round end or use a spoon to scoop the batter in the baking tray.
9. Squeeze the madeleines batter in each mould, covering 2/3 of it (the madeleines will rise a lot and need space). If you have 2 madeleine trays, pour the other half of the batter, if you only have one tray, bake in 2 batches, and keep in the fridge the remaining batter until next batch.
10. Put the madeleines in the oven and bake for 10-12 min, until golden and puffed.
11. Take out of the oven, leave to cool in the moulds for 1-2 min and transfer on a wire rack to cool completely. 
12. If you have more batter, repeat the baking process but leave 10 min the madeleine tray/mould to cool completely. 

Enjoy!