MADELEINES

• Brown your butter by adding it to a small pot over medium heat. Swirl the pan occasionally until the fats have separated, dropped to the bottom, and become a light caramel color. Remove from heat and place in a cold water bath. Your butter needs to be at or below 104°F (40°C) before you can use it below
• In a bowl, sift together powdered sugar and baking powder
• Once your butter has cooled, whisk it into your sugar mixture
• In a separate bowl, whisk together your room temperature eggs. Then pour them into the sugar mixture, whisking until combined
• Whisk in your lemon zest
• Sift in flour and gently whisk to combine. Don’t overmix here or it will affect the texture of your cakes.
• Cover your bowl and refrigerate for at least 30 minutes or overnight
• Grease and flour* your molds
• Preheat oven to 428°F (220°C) convection
• Add your batter to a piping bag and pipe into each mold a single line, about ¾ inch wide, from top to bottom. Do not spread the mixture, it will spread as it bakes.
• Once your molds are filled, place them into the oven and immediately reduce the oven temperature to 320°F (160°C) convection
• Bake 10-12 minutes
• When removing from the oven, tip out immediately onto a cooling rack and flip so the bump side is facing up.

GLAZE + ASSEMBLY

• Preheat your oven to 428°F (220°C) convection
• For your glaze, simply add your lemon juice to a bowl, sift in your powdered sugar, and whisk
• Dip your cooled madeleines, shell side only, into the glaze to coat. Place back in the molds, bump side down
• Place your madeleines back in the oven for 45 seconds only, just to dry the glaze
• Remove and cool completely on a wire rack