Prepare the madeleine pan (it's a shell-shaped pan with butter and flour)

Rub the butter into each area of the pan, then add flour and coat the pan evenly. Remove excess flour.

Preheat oven to 375°

This recipe can be made with a bowl and whisk or with a mixer.

Whip the egg and sugar until pale in color and fluffy.

Stir in the vanilla.

Add in the flour and mix until it's just combined and no flour showing.

Pour in the butter and stir it in until combined, don't whip or overmix that will create dense madeleines.

Place a heaping tablespoon of batter into each compartment of the madeleine pan.

Bake at 374° for 7-9 minutes (mine usually take 8 minutes)

Remove pan from the oven when a toothpick comes out clean or the cookie bounces back when pressed.

Allow cookies to cool for a few minutes, then turn the pan over and tap the edge of the pan to release the cookies from the pan. If any stick, gently remove them with a soft spatula or give the pan another firm tap.

Allow the cookies to cool completely.

They are ready to be served.

You can dip them into melted chocolate, then place them in the fridge for a couple of minutes until firm, or dust them with powdered sugar, or dip them into a glaze icing of powdered sugar and water.