Lemon madeleines

AT YOUR PACE, STEP BY STEP

Let’s get baking

1. 01

   Melt the 100 g butter over low heat and let cool slightly. Beat the eggs and sugar for 3 minutes until pale and lightly foamy.

2. 02

   Sift the flour, baking powder, and salt. Fold gently into the eggs. Add the milk, zest, and warm melted butter in a thin stream.

3. 03

   Cover the batter and refrigerate for 60 minutes. Grease a metal madeleine pan with cavities approximately 8 cm long, using some of the 10 g butter; reserve the rest for the second batch.

4. 04

   Preheat the oven to 190 °C. Fill the cavities three-quarters full with cold batter without spreading it out. Keep the remaining batter refrigerated for the second batch.

5. 05

   Bake for 9 to 11 minutes, until the edges are golden and the centers spring back when gently touched. Carefully unmold. Cool the pan for 10 minutes, grease again with the remaining butter, and bake the second batch.

6. 06

   Cool the madeleines on a rack for 10 minutes. The listed baking time covers two batches. Enjoy the same day; keep leftovers well covered for up to 2 days.

Times are approximate and vary with your oven. Use oven mitts and check doneness before serving.