The only recipe you will ever need for perfect lemon Madeleines
Unsalted butter 150g
Granulated sugar 137g
All-purpose flour 125g
Baking powder 5g
Egg yolks 35g
Whole large eggs 190g
Lemon zest (1pc) 3g
Melt the butter to a boil but DO NOT burn it.
Mix together sugar, salt, and lemon zest. With your fingers, rub the zest into the sugar to release the oil then set it aside.
Sift the flour with the baking powder and set aside.
Add 1/3 eggs to the sugar mixture and mix well.
Add 1/3 flour and alternate with eggs and mix well.
Slowly add in hot butter and mix well.
Place plastic wrap directly on top of the batter, leaving a small opening.
Refrigerate the batter overnight.
Preheat oven to 425F.
Butter and flour the pans and fill 3/4 full.
Bake at 425F until it crowns, then shut off the oven and leave it to bake until it has a light golden color.
As soon as you remove the madeleines from the oven, flip madeleines onto their sides to avoid darkening.
Dust with powdered sugar and enjoy.
Time to TASTE!!!