1. Prepare Butter & Pan: Melt 100g unsalted butter and set aside to cool slightly. Use the remaining 2 Tbsp melted butter to generously grease your Madeleine pan molds. Dust lightly with flour, tapping out excess. Refrigerate the prepared pan while you make the batter.

2. Whisk Wet Ingredients: In a large mixing bowl, combine the 2 room temperature eggs and 100g granulated white sugar. Using a handheld electric mixer (or stand mixer with whisk attachment), beat on high speed for 5-7 minutes until the mixture is very pale, thick, and forms a “ribbon” when the whisk is lifted (it should hold its shape for a few seconds before disappearing back into the batter). This step incorporates air and is crucial for the Madeleine’s texture and hump.

3. Add Flavorings: Gently fold in the 1 Tsp Vanilla Extract and 1 Tsp Rose Water into the egg mixture until just combined.

4. Sift Dry Ingredients: In a separate medium bowl, sift together the 100g plain flour, 1/4 Tsp baking powder, and 1/4 Tsp salt. This ensures no lumps and helps with an even rise.

5. Combine Batter: Gradually add the sifted dry ingredients into the egg mixture, folding gently with a spatula until just combined. Be careful not to overmix, as this can develop the gluten and result in tough Madeleines.

6. Fold in Butter: Gently fold the slightly cooled melted butter (100g) into the batter until fully incorporated and smooth. Again, avoid overmixing.

7. Chill the Batter (Crucial Step): Cover the bowl with plastic wrap and refrigerate the batter for at least 1 hour, or ideally 2-3 hours. This chilling step is vital for developing the flavor, firming the butter, and helping to create the distinctive ‘hump’ on the Madeleines during baking.

8. Preheat Oven & Prep Pans: After chilling, preheat your oven to 175°C (350°F). Remove the chilled Madeleine pan from the refrigerator.

9. Fill Molds: Spoon about 1 tablespoon (or a generous half-full scoop) of the cold batter into each mold of the prepared Madeleine pan. Do not overfill.

10. Bake: Place the Madeleine pan in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown and the Madeleines have developed their characteristic ‘hump’ in the center. A wooden skewer inserted into the center should come out clean.

11. Cool & Unmold: Let the Madeleines cool in the pan for 1-2 minutes before gently tapping them out onto a wire rack to cool completely.

12. Serve: Dust with powdered sugar (optional) or a light glaze (see notes for ideas) and serve immediately.