White Chocolate Madeleines

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease a 12-cup madeleine mold and dust with confectioners' sugar.

   Tip: To ensure the cakes release easily, don't overmix the batter.

2. 2

   In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.

   Tip: Whisking helps to incorporate air and ensures the cakes are light and fluffy.

3. 3

   In a large bowl, using an electric mixer, beat the butter until creamy.

   Tip: Make sure to scrape down the sides of the bowl to ensure everything is well incorporated.

4. 4

   Add the eggs one at a time, beating well after each addition.

   Tip: Don't overbeat the eggs, as this can lead to dense cakes.

5. 5

   Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients.

   Tip: This helps to maintain the delicate balance of the batter.

6. 6

   Melt the white chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Make sure the white chocolate is smooth and creamy before adding it to the batter.

7. 7

   Add the melted white chocolate to the batter, beating until well combined.

   Tip: This is the most important step, as the white chocolate gives the cakes their signature flavor and texture.

8. 8

   Divide the batter evenly among the madeleine cups.

   Tip: Don't overfill the cups, as this can lead to the cakes overflowing during baking.

9. 9

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

   Tip: Keep an eye on the cakes during the last 5 minutes of baking, as they can quickly go from perfectly cooked to burnt.