Combine the eggs and sugar in a mixing bowl or the bowl of a stand mixer and beat it for 3 to 4 minutes until it becomes foamy.

Combine the eggs and sugar in a mixing bowl or the bowl of a stand mixer and beat it for 3 to 4 minutes until it becomes foamy.

Pour the milk, vanilla extract, flour, and baking powder and stir with a silicone spatula until it's well combined into a cake-like batter.

Pour the milk, vanilla extract, flour, and baking powder and stir with a silicone spatula until it's well combined into a cake-like batter.

Let the batter rest for 15 minutes in the refrigerator to thicken. This step is necessary to create the signature hump on the cooked madeleines.

Let the batter rest for 15 minutes in the refrigerator to thicken. This step is necessary to create the signature hump on the cooked madeleines.

Remote the madeleine batter from the fridge and fill the holes of a lightly greased traditional madeleine pan to 3/4 of their level.

Remote the madeleine batter from the fridge and fill the holes of a lightly greased traditional madeleine pan to 3/4 of their level.

Bake the madeleines for 5 minutes in an oven preheated to 460°F (240°C) before reducing the heat to 350°F (180°C) and baking for another 5 minutes.

Bake the madeleines for 5 minutes in an oven preheated to 460°F (240°C) before reducing the heat to 350°F (180°C) and baking for another 5 minutes.