Step 1 : In the global or electric whisk, beat eggs with sugar until the mixture is white and fluffy.

Step 2 : Soften the butter in the microwave for a few seconds.

Step 3 : Add flour sifted with baking powder and stir with a whisk, add the butter, milk and instant coffee powder.

Step 4 : Cover the bowl with the plastic wrap and let stand in refrigerator for at least half an hour, the thermal shock will inflate the madeleine.

Step 5 : Preheat the oven to 220C.

Step 6 : Pour a teaspoon of dough into each cell previously brushed with melted butter and tableware mold (my Silikomart) over a perforated tray.

Step 7 : Bake at this temperature for 4 minutes, then lower it to 180C and cook for 5-6 minutes.

Step 8 : Did those in the case too quickly, lower the oven temperature has increased by one minute cooking.