Ingredients

115g (8 tbsp) unsalted butter, melted and cooled
2 large eggs, at room temperature
1/2 cup (100g) granulated sugar
3/4 cup (95g) all-purpose flour
1/2 tsp baking powder
1 pinch salt
1 tsp vanilla extract
Zest of 1 lemon (optional)
Butter and flour for greasing the pan
Powdered sugar for dusting (optional)

Directions

In a small saucepan or microwave, melt the butter. Let it cool to room temperature before using.

In a large mixing bowl, beat the eggs and sugar together using an electric mixer on high speed for about 5 minutes. The mixture should become pale, thick, and double in volume.

Gently whisk in the vanilla extract and lemon zest, if using.

In a separate bowl, sift together the flour, baking powder, and a pinch of salt.

Using a spatula, gently fold the dry ingredients into the egg mixture in two additions. Be careful not to deflate the batter.

Slowly fold in the melted butter a little at a time until fully combined and smooth.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour (up to overnight). Chilling helps create the madeleines’ famous hump.

Grease the madeleine pan thoroughly with melted butter and dust with a thin layer of flour. Tap out the excess.

Set the oven to 190°C (375°F).

Spoon or pipe the batter into the prepared madeleine molds, filling each cavity about ¾ full.

Bake for 8–10 minutes until the madeleines are puffed, golden at the edges, and spring back lightly when touched.

Let the madeleines cool in the pan for 2 minutes, then gently tip them out onto a wire rack.

Once fully cooled, dust lightly with powdered sugar if desired.