When I went to Europain exhibition in Paris last year, I tasted these amazing French scallop-shell-shaped cookies at a baking equipment supplier stand. The young pastry chef kindly gave me the recipe as I was so enthusiastic about these incredible freshly baked madeleines.

And it is so easy to make! You’ll see the madeleine typical little bump form in the oven. Eat them warm, few minutes after baking, they are outstanding! You can store them in an airtight container for few days, they’ll remain spongy. It’s the best easy-to-make cute little cake ever!

Prep: 15 minutes

Baking: 10 minutes

Makes around 20 madeleines

• 1 cup flour
• 1 pinch of salt
• 1 tbsp grated lemon zest
• 1/2 tsp baking powder
• 2 eggs
• 3/4 cup 1 tbsp butter
• 1/2 cup 2 tbsp sugar

Melt the butter, then mix with sugar until dissolved.

In a bowl, mix the flour, salt, lemon zest, baking powder and eggs.

Combine the two mixtures together.

Preheat the oven to 460°F.

If you are using silicone molds, there’s no need to brush them with softened butter. Otherwise, butter the molds, then chill and flour slightly.

Fill the molds with a pastry bag and bake for 10 minutes, turning the molds quickly after 5 minutes baking to make sure they turn golden brown evenly.