Madelines | My first try+tips

Hi guys! So earlier this week, I was reminiscing about my trips to Paris and the delicate amazing pastries they had. I started to crave a macaroon really really badly so I ran out to the store and quenched the craving, but then a second wind hit me, Madelines. But I couldn't find them anywhere.  They are like little mini cakes where it is acceptable to eat many of them at once. PORTABLE CAKES. People have varying opinions on whether a madeline should be dense or light, I prefer something a little bit in the middle, leaning towards a light texture. Also people argue over whether it should have a little bump on the back, some say its the sign of a good madeline while others avoid them like the plague, personally I think the little bump gives it character (and something to prop it up on while taking pictures). So let's jump right in. 
I went to my nearest Bed Bath and Beyond and just bought the first madeline pan I saw, mine was by Wilson and was a metal pan (I've heard that the silicone ones are good too). I then promptly google recipes to see the ingredients I would need and most had the same few ingredients, all of which I had in my kitchen to begin with. Then, to find my recipe, I went through google images to find the prettiest ones and I ended up at 
That recipe is what we will be adapting just a tad today. 
Makes: 24
4 eggs

1/4 teaspoon salt Just a small pinch of salt
2/3 cup sugar Make it an even cup
1 teaspoon vanilla   1 1/2 teaspoons of vanilla or 1 teaspoon of lemon extract

1 cup flour, all purpose 
1 stick unsalted butter, melted (Just take a stick or 1/2 cup of butter, put it in a microwavable bowl and nuke it for 45 seconds so it doesn't scald) 

Preheat the oven to 375F. While it's preheating, spray your madeline pans with Pam cooking spray or butter them if you feel like it. (Also, if you only have 1 pan (12 madelines), after you take the madelines out of the pan for the first batch, take a paper towel to get all the excess and respray and you can get away with it. That's the only reason I strongly recommend spraying down the pans so that the butter doesn't burn in the pan)

In a medium bowl (or the bowl of a stand mixer) beat the eggs with the salt together until foamy Like around 3 minutes on high, you will need a handheld or stand mixer if you don't want your arms to hurt after a minute. 
While the egg mixture is beating, slowly add the sugar. Just add in 1/3 of the sugar at 2 minute intervals. Mix on medium-high speed for 5 minutes. eh mix till it's really pastel yellow and fluffy to the point of no return. 
After 5 minutes mixture should be a pale yellow color and quite fluffy.

Add in the vanilla and mix well. If you want to substitute Lemon switch it in now! Just add vanilla extract until it smells good. Also, try and get a natural vanilla, I recommend the one from costco, sorry I'm such a Costco girl)
Remove the bowl from the stand mixer and use a spatula for the following steps.
Fold in the four and butter, alternate pour a little of each and fold the batter until all of the flour and butter have been used. Just dump the flour in first and then the butter on top, take a big spoon to mix it in a little. When it looks like a little yellow mess with some flour here or there, then go in with a spatula
Pour the batter into each mold of the Madeleine pan, about 1.5 tablespoons worth of batter for each one. (about 3/4 full) NO NO NO, fill it halfway because when I filled it with 3/4 the batter spilled over the mold. 
Bake for 7-9 minutes, or until until the madeleines are golden and spongy. Look for the back of the madelines to be light brown and the edges of the mold to be a medium brown. If you plan on eating them not right away, wait till the edges are a light brown 
Flip baked Madeleines onto a cooling rack and let cool. For about 4 minutes, they cool fast, and the fresher the better so you can eat them straight out of the oven (I did, well 2 minutes afterwards). If you leave them out for 5 minutes, they will become dry dry dry.
After the Madeleines are cooled, melt the chocolate according to the package directions. If you want, I think they're 100% fine as is. 
Dip the tip of the Madeleine into the chocolate, set onto a baking sheet lined with foil or parchment paper. Let chocolate harden.(If using toppings, sprinkle the toppings onto the chocolate before it hardens)

THEN EAT THEM ALL, HOLD A TEA PARTY, INVITE YOUR NEIGHBORS OVER. May I recommend hot chocolate and madelines. It will be my new Christmas tradition. 
My end result (the three I didn't eat immediately) :

Ok I'll spare you from anymore commentary today so see you next time

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Hi there! I'm India, a girl just living on this crazy rollercoaster called life. I tend to think my specialty is in drugstore products but I can dabble in high end sometimes (but my wallet can't)