Ingredients:

  • 1/2 cup (113g) unsalted butter, plus extra for greasing pans
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest, finely grated
  • 1/8 teaspoon salt
  • 2/3 cup (85g) all-purpose flour, plus extra for dusting pans
  • Powdered sugar (for dusting, optional)

Instructions:

  1. Melt butter in a saucepan over medium heat until it turns golden brown and smells nutty. Remove from heat and cool slightly.
  2. Generously grease and flour the madeleine pan. Tap out any excess flour.
  3. In a mixing bowl, whisk together the eggs and sugar until light and pale.
  4. Whisk in the vanilla extract and lemon zest.
  5. Sift the flour and salt into the egg mixture. Gently fold until just combined. Be careful not to overmix.
  6. Slowly drizzle the cooled browned butter into the batter, gently folding until incorporated.
  7. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 3 hours.
  8. Preheat oven to 375°F (190°C).
  9. Spoon or pipe the batter into the prepared madeleine pan, filling each shell about 3/4 full.
  10. Bake for 11-13 minutes, or until the edges are golden brown and the madeleines spring back lightly when touched. Watch for the characteristic 'hump' to form.
  11. Immediately remove the madeleines from the pan and let them cool slightly on a wire rack. Dust with powdered sugar (if desired) and serve warm.