Ingredients
- 2 jumbo eggs, plus 1 egg yolk
- 5 oz (140 g) sugar
- 5 oz (140 g) all-purpose flour, sieved
- 5 oz (140 g) unsalted butter, melted
- lemon zest, from half a lemon
- 1/2 teaspoon lemon juice
- 1/4 teaspoon baking powder, add into the sieved flour
Instructions
- Preheat the oven to 400°F (207°C). Grease the madeleine pan with butter.
- Using an electric hand mixer, beat the eggs and sugar until thick and foamy. Add the lemon juice and lemon zest to the egg mixture and blend well. Fold in the flour, using a spatula to mix thoroughly. Then, fold in the melted butter and stir until the butter is well incorporated into the batter.
- Transfer the batter into the madeleine pan, filling each cavity about 90%. Do not spread it. Bake for 12 minutes or until they turn light brown.
- Remove the madeleine pan from the oven and let it cool on a cooling rack.
- You may need to tap the madeleine pan to release the madeleines. Sprinkle with a little powdered sugar before serving.
