Caramel Madeleines

Instructions

1. 1

   Preheat your oven to 180°C (350ºfF) and line a madeleine tin with buttered paper.

   Tip: Don't skip this step for even browning.

2. 2

   In a large mixing bowl, cream together the butter and sugar until light and fluffy.

   Tip: This helps incorporate air and ensures an even texture.

3. 3

   Beat in the eggs one at a time, followed by the salt and vanilla extract.

   Tip: Use a high-speed mixer for best results.

4. 4

   In a separate bowl, whisk together the flour and confectioner's sugar.

   Tip: Sifting the flour ensures it's well incorporated.

5. 5

   Gradually add the dry ingredients to the wet ingredients and mix until combined.

   Tip: Be careful not to overmix.

6. 6

   Pour in the canned milk and mix until just combined.

   Tip: Don't overdo it, or the batter will become too wet.

7. 7

   Pour the batter into the prepared madeleine tin and smooth the tops.

   Tip: Tap the tin gently to remove any air bubbles.

8. 8

   Bake for 15-20 minutes or until the edges are golden brown.

   Tip: Don't open the oven door during this time.

9. 9

   Remove the madeleines from the oven and let them cool in the tin for 5 minutes.

   Tip: This helps them retain their shape.

10. 10

    Transfer the madeleines to a wire rack to cool completely.

    Tip: This helps prevent them from becoming soggy.

11. 11

    Once the madeleines are cool, drizzle with caramel sauce and serve.

    Tip: You can also dust them with confectioner's sugar for extra flair.