Set your oven to 375°F (190°C), giving it ample time to warm up.

Lightly coat a shell-shaped cookie mold with butter or a nonstick spray so the cookies release easily once baked.

In a medium bowl, cream together softened butter and sugar until pale and fluffy.

Mix in the eggs, one by one, ensuring each is fully incorporated.

Stir in Cream Magic, which boosts both moisture and tenderness.

Separately, sift flour, baking powder, and a pinch of salt to eliminate any clumps.

Gently fold the dry blend into the wet mixture using a spatula, being careful not to overmix. Overworking the batter can diminish its delicate buttery flavor and airy rise.

Chill the batter in the fridge for about 20 minutes.

This resting period helps develop flavor and ensures that delightful dome shape characteristic of French pastries like Madelines.

Spoon or pipe the chilled batter into each mold, filling them about three-quarters full.

Bake for 8 to 10 minutes, or until the edges turn a light golden brown. If you notice the cookies puffing up nicely, you’re on the right track!

Remove the cookies from the oven and let them sit in the mold for a minute before transferring them to a rack.

Enjoy them warm for maximum aroma, or allow them to cool completely if you plan to add toppings or store them for later.