• 7 tbsp unsalted butter (100 gm)
  • 2 large eggs at room temperature
  • 1/2 cup granulated sugar (100 gm)
  • 1 tsp lemon zest
  • 1 tsp pure vanilla extract
  • 3/4 + 1 tbsp sifted all purpose flour (100 gm)
  • 1/4 tsp baking powder
  • 1 pinch salt

Method –

  1. Melt the butter. Pour the melted butter in a bowl and allow to cool.
  2. Sift the flour, salt and baking powder into a bowl, whisk and set aside
  3. Beat the eggs and sugar in a bowl with an electric beater till the mixture is light yellow colour, about 8-9 minutes
  4. Mix in the vanilla and lemon zest
  5. Fold the dry ingredients into the mixture and mix until just combined
  6. Drizzle the butter into the batter and gently mix until combined
  7. Cover and chill the batter as well as the buttered moulds for 1 hour in the refrigerator
  8. Scoop 1 tbsp of the batter into each moulds
  9. Bake at 180°C for 10-12 minutes

Note – If the butter is browned on the stovetop, the colour of the madeleines would be a nice brown.

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