French Vanilla Madeleines ❤️ With the edition of red ruby chocolate coating ~ it's pure love in every bite!🫶

Whip the eggs, sugar, and salt in the bowl of a stand mixer fitted with the whisk attachment, starting from the lowest speed then gradually increasing to highest, 5-8 minutes. Sift in 1/3 of the flour, folding in with silicone spatula, then add 1/3 of the melted butter and fold until combined. Repeat with alternating the flour and butter; once combined - fold in the Natural French Vanilla Compound. Cover the bowl with a kitchen plastic and refrigerate for at least an hour (or overnight).

Preheat the oven to 350 F. Grease and lightly flour the Madeleines baking pan's cavities. Fill each cavity with approximately 1 1/5 tsp of the batter. Bake on the middle rack for 12-14 minutes until the edges off Madeleines turn golden brown. Cool the baked Madeleines in the pan for 5 minutes, then transfer to the cooling rack.

Thoroughly wash the baking pan with soap and warm water, then fully dry it. Add 1 tsp of melted ruby chocolate to each cavity, gently spreading around with back of the spoon. Lightly press the Madeleines cookies into the chocolate. For easier removal : allow to set at room temperature for 15 minutes, then transfer the mold into the freezer for 30 minutes; then remove the mold from the freezer and let sit at room temperature for 5 minutes before sliding the chocolate coated Madeleines from the mold (can use a thin small silicone spatula if easier). Enjoy!❤️