Sift the flour and cocoa, then combine them in a bowl with the baking powder, ground almonds and salt.
Butter a 12-cup tin and lightly dust each cup with flour.
In a mixer, beat the sugar and eggs, until they become fluffy and the mixture turns white. Add the flour mixture to this mixture, followed by the vanilla, liqueur and melted butter, which should be at room temperature.
Mix all the ingredients together. Cover the dough with plastic wrap and refrigerate it for 30 minutes.
Preheat a convection oven to 190°C. Fill each cup of the pan with a heaping tablespoon of the dough mixture. Bake for 6 minutes, then reduce the temperature to 160°C and continue baking for approximately 4 minutes or until they turn golden brown.
Remove the Madeleines pan from the oven and gently tap it on the counter to help them release more easily. Dust them with cocoa or dip them halfway into melted chocolate.
Here’s a little secret for achieving the perfect result! Prepare the dough 24 hours in advance and refrigerate it until baking. This will enhance the flavors and provide you with the most perfect Madeleines you’ve ever tasted!