Beat the eggs together with the sugar until the mixture is soft and foamy, and then gradually mix in the flour, baking powder, butter and, if necessary, some milk. Mix continuously so that there are no lumps. Brush the molds with butter, pour in the mixture and place an Amarena in the centre of each Madeleine. Place in the refrigerator for at least 30 minutes. In the meantime, heat the oven to 220°C. Take the Madeleines out of the refrigerator and put them in the oven. After 5 minutes, lower the temperature to 180°C and leave to bake for about ten more minutes. Turn out the molds and leave the Madeleines to cool on a baking rack. Keep them in a tin.
Recipe by Chiara Maci