Madeleines

🔥 Prep

• Weigh 150 g of all‑purpose flour and sift it into a bowl.
• Measure 120 g of granulated sugar and set aside.
• Crack 2 large eggs into a separate bowl.
• Melt 120 g of unsalted butter and let it cool slightly.
• Zest 1 tsp of lemon (about one medium lemon) and keep ready.

🔥 Cook

• 1. Preheat the oven to 190°C (375°F) and grease a madeleine tin with butter, then dust lightly with flour.
• 2. In a mixing bowl, whisk the 2 eggs together with the 120 g sugar on medium speed for 3–4 minutes until the mixture is pale, thick, and ribbons form when the whisk is lifted.
• 3. Gently fold in the sifted 150 g flour using a spatula, turning the bowl as you go, until just incorporated – avoid overmixing.
• 4. Stir in the melted 120 g butter and the 1 tsp lemon zest until the batter is smooth and glossy.
• 5. Spoon the batter into the prepared madeleine molds, filling each cavity about 3/4 full (approximately 15 g per mold).
• 6. Bake in the preheated oven for 9–11 minutes, or until the edges are golden brown and a slight hump has formed in the center.
• 7. Remove the tin from the oven and let the madeleines rest for 2 minutes, then carefully unmold them onto a wire rack to cool completely.

🔥 Serve

• Arrange the madeleines on a platter dusted with powdered sugar for an elegant finish.
• Serve warm or at room temperature with a cup of tea, coffee, or hot chocolate.
• Optional: accompany with fresh berries or a dollop of whipped cream.