In a large mixing bowl, beat 3 large eggs and ¾ cup granulated sugar together using an electric mixer or whisk for 5-7 minutes until the mixture becomes pale, fluffy, and reaches the "ribbon stage" (the batter should fall in thick ribbons when lifted).

Sift 1½ cups all-purpose flour, ¼ teaspoon salt, and 1 teaspoon baking powder into the egg mixture.

Gently fold the dry ingredients into the egg mixture using a rubber spatula until just combined. Avoid overmixing.

Slowly pour ½ cup heavy cream into the batter while gently folding.

Gradually add ¾ cup melted unsalted butter (cooled slightly) around the edges of the bowl, folding until the batter is smooth and glossy.

Cover the bowl with plastic wrap and refrigerate the batter for 30-60 minutes. This step is crucial for developing the signature hump and texture.

Preheat your oven to 350°F (177°C).

Brush the molds of a Madeleine pan with melted butter and lightly dust with flour to prevent sticking.

Spoon or pipe the chilled batter into the prepared Madeleine molds, filling each about ¾ full.

Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers spring back when lightly touched.

Remove from the oven and let the cookies cool in the pan for 2-3 minutes before transferring them to a wire rack to cool completely.

Dust the cooled Madeleines with powdered sugar or drizzle with melted chocolate for an elegant touch.

Serve with tea, coffee, or as a delightful dessert.