I’ve had this recipe for quite a while now but I didn’t have the proper mould to bake it in – but now I do! 8)
I got a silicon mould that made my life much easier than having to butter and flour each and every shell. On the other hand, my mould has only 9 holes and the madeleines got a bit more browned where the mould touched the baking sheet.
(source: Technicolor Kitchen)
3 large eggs, at room temperature
130 g sugar
pinch of salt
175 g flour
1 teaspoon baking powder
finely grated zest of 1 lemon
125 g unsalted butter, melted and cooled to room temperature
If you’re using a silicon mould, skip to the next paragraph. If not, brush the holes of a madeleine mould* with softened butter, dust with flour, tap off any excess and place it in the fridge.
In the bowl of a mixer, whip eggs, sugar and salt together until light and fluffy (it should double the volume). Sift in flour and baking powder and fold using a rubber spatula.
Add the lemon zest to the cooled butter, then pour it into the batter and fold gently just until combined. Cover the bowl and let it sit in the fridge for at least one hour (or up to 12 hours).
Preheat oven to 220°C. Drop about 1 heaping teaspoon of batter in each hole and bake for about 10 minutes or just until the cakes set. Unmould the madeleines and let them cool on a wire rack.
NOTE: Alternatively, you can use a mini muffin tin.