Ingredients
Method
- Cook butter in a small saucepan over medium heat until deep amber-brown and smelling of hazelnuts — 5–7 minutes. Pour into a cold bowl including all browned solids. Cool to room temperature.
- Whisk eggs and sugar 4–5 minutes until very pale, thick, and ribbon-like. Sift flour and baking powder over — add lemon zest, juice, vanilla, and salt. Fold gently 8–10 strokes.
- Pour cooled brown butter around the edge — fold in with 4–5 gentle strokes. Cover and refrigerate 1 hour minimum — overnight ideal.
- Preheat oven to 200°C / 180°C fan / Gas 6. Brush madeleine tin generously with melted butter — dust with flour, tap out excess.
- Spoon cold batter into moulds — three-quarters full. Do not spread. Bake 11–13 minutes until humps have formed, shells are golden, and edges slightly golden.
- Invert immediately onto wire rack. Dust with icing sugar while warm. Serve within 30 minutes.
Notes
Beurre noisette is the flavour of a madeleine — plain melted butter gives a lesser result.
Rest batter at least 1 hour — overnight gives the most dramatic, most beautiful hump.
Butter and flour the tin generously — every part of every mould. No mould left uncoated.
Bake at 200°C — high temperature gives the rapid rise that forms the characteristic hump.
Serve within 30 minutes of baking — warm madeleines are specifically one of the finest things.
Freeze unbaked batter in the greased tin for up to 1 month.
