Madeleines

1. Put the eggs and the sugar in a large bowl, and using an electric mixer, beat until thick and pale, about 6 to 8 minutes.
2. Put the flour and baking powder in a separate bowl and beat together to combine. Sift a third of the flour mixture over the egg mixture, carefully folding to combine using a spatula, then add the remaining mixture in two additions in the same way.
3. Take a large spoonful of the batter and add this to a small bowl along with the butter, mixing them together to lighten the butter.
4. Pour the butter mixture into the batter and gently fold together to combine.
5. Press a sheet of plastic wrap onto the surface of the batter, then put it in the refrigerator to chill for at least 3 hours before baking. (The mixture can be chilled for up to two days at this stage.)
6. To make the lemon glaze, put the lemon juice, zest, and powdered sugar in a medium bowl and mix together using a wooden spoon until you have a smooth, pourable glaze. Press a piece of plastic wrap onto the surface of the glaze until needed—this will help to prevent it from forming a crust.
7. An hour before baking, grease a 12-hole madeleine pan very well and dust with a little flour, tapping out the excess. Transfer the pan to the freezer to chill.
8. Preheat the oven to 425°F.
9. When you are ready to bake, spoon the batter into the madeleine molds. You don’t need to spread it out, as this will happen as the madeleines bake.
10. Bake for 8 to 10 minutes until the edges have started to brown.
11. Remove from the oven and immediately turn out onto a wire rack. Let cool for 10 minutes

Pâtisserie made Simple