1. Prep the Ingredients

Start by preheating your oven to 375°F (190°C). Grease your madeline pan with butter or non-stick spray. If you don’t have a pan, you can buy one online or sub it with mini muffin tins. (They won’t have the shell shape, but they’ll still taste amazing!)

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. This helps distribute the baking powder evenly.

3. Beat Eggs and Sugar

In a large mixing bowl, use a hand mixer or stand mixer to beat the eggs and sugar for about 5 minutes. You want the mixture to be pale, fluffy, and full of air. Don’t rush this step—it’s what gives the cookies their signature lightness.

4. Add the Cream

Pour in the heavy cream and vanilla extract. If you’re feeling fancy, toss in some lemon zest. Trust me, it adds a lovely brightness to the flavor.

5. Fold in the Dry Ingredients

Sift the dry ingredients into the wet mixture. Gently fold them together with a spatula, being careful not to deflate all that air you whipped in earlier.

6. Mix in the Butter

Finally, slowly drizzle in the melted butter. Fold until just combined. The batter will look silky and smell like magic.

7. Chill the Batter

Cover the bowl and pop it in the fridge for at least 30 minutes. This step is crucial for achieving those beautiful domes on the cookies.

8. Bake the Cookies

Spoon the chilled batter into your prepared madeline pan, filling each mold about 3/4 full. Bake for 10-12 minutes, or until the edges are golden and the centers spring back when lightly pressed.

9. Cool and Enjoy

Remove the pan from the oven and let the cookies cool for a minute before transferring them to a wire rack. Dust with powdered sugar for that classic French vibe.