Lightly grease the Madeleine tray with melted butter, dust with flour and shake off any excess
Pay particular attention if your tray is not non-stick
Zest the lemon
For the French Madeleines:
Whisk the eggs and sugar until thick and paleEasiest in a stand mixer - it will take about 10 minutes
Melt the butter and allow to cool slightly
Sift the flour and baking powder together
When the egg mixture is ready, lightly whisk in the other ingredients, using the lowest setting for a few seconds. You may need to use a spoon to carefully stir in any butter that isn't incorporated(Flour and baking powder, melted butter, lemon zest)
Put the bowl in the fridge for 20-30 minutes
Preheat the oven to 200°C/ 185°C fan/ gas mark 6/ 400°F
Spoon the mixture into the moulds so that it is almost at the top, but not quite
Bake for 8-10 minutes (mine took 9 minutes) until beginning to turn golden brown. Check after 8 minutes, then after 9 minutes
Ease out of the tins with a knife (use a nylon knife in a non-stick pan) and cool on a wire rack
Repeat with the rest of the mixture
Eat as soon as you can.
Notes
Everyday Cooks Tips:
Storage:
Store in an airtight container in the fridge for up to a week, but preferably eat within 2-3 days of making