Vanilla Madeleines: A Classic French Treat with a Vanilla Twist!

Baking and Dipping

1. About 15 minutes before you’re ready to bake, preheat your oven to 350°F (180°C).

2. Take out your cold dough and get ready for some baking magic. This cold dough in the hot oven will create that iconic Madeleine bump we all love!

3. Snip off the tip of your piping bag and fill up your Madeleine molds about ¾ of the way.

4. Bake for 10 to 13 minutes, but keep a close eye on them. We want them perfectly baked, not overly golden.

5. Once done, let them cool on a wire rack.

Now, for that amazing white chocolate dip:

1. Slowly melt the white chocolate in a double boiler. When your Madeleines are cool, dip each tip into the melted chocolate. Draw a beautiful diagonal line for a chic look.

2. As you dip each one, place it on a wire rack and immediately sprinkle some of that NOROHY vanilla powder over the chocolate. It’s like fairy dust for desserts!

You can let the chocolate set at room temperature or if you’re as impatient as I am, pop them in the fridge to set faster.

Voilà! You’ve just made a classic French treat with a delightful vanilla twist. Enjoy every bite!