Madeleines are technically made with a sponge cake batter, but many categorize them as cookies. They’re small, shaped like a shell, and can be made as an overnight dessert. Feel free to bake the madeleines and enjoy them dusted with powdered sugar; however, if you enjoy being extra, you can coat them in a thin shell of chocolate! I suggest using Ghirardelli’s white chocolate melting wafers as they’re made to melt and harden into a shiny shell. I decorated the madeleines using a small fluffy brush and powdered food coloring to create an Indian sunset vibe with soft oranges and pinks. Make sure to use good quality saffron, like Burlap & Barrel or Diaspora Co, when making these madeleines, as it makes all the difference!
