Madeleines

Preparation

Step 1: Prepare the brown butter

In a small saucepan, melt the unsalted butter over medium heat.

Let it heat until it turns a hazelnut color and releases a nutty aroma.

Remove from heat and strain through a fine sieve into a bowl.

Let it cool slightly.

Step 2: Mix the wet ingredients

In a large bowl, whisk the eggs with the sugar until the mixture turns pale and frothy.

Add the vanilla extract and the grated lemon zest (only the yellow part).

Step 3: Incorporate the flour

Sift the flour and baking powder over the bowl.

Add the pinch of salt.

Fold gently with a spatula, being careful not to overmix to avoid developing gluten.

Step 4: Add the brown butter

Pour the warm brown butter in a thin stream while stirring gently.

The batter should be smooth, even, and slightly shiny.

Step 5: Rest the batter

Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or overnight).

This rest is essential to achieve the characteristic madeleine hump.

Step 6: Bake the madeleines

Preheat the oven to 220°C (425°F) with fan.

Butter and flour the madeleine mold, or use a silicone mold.

Fill each cavity 3/4 full with the cold batter.

Place in the oven and immediately lower the temperature to 200°C (390°F).

Bake for 10 to 12 minutes. The madeleines should be golden with a well-formed hump.

Step 7: Unmold and serve

Unmold the madeleines while still warm by tapping the mold.

Let them cool slightly on a wire rack.

Dust with powdered sugar and serve warm for the perfect texture.