In a bowl, beat the eggs and sugar until light and fluffy.
Add the vanilla extract and, if desired, the grated lemon zest.
Sift together the flour, baking powder and pinch of salt, then gently fold into the egg and sugar mixture.
Add the melted butter and mix until you get a smooth batter.
Batter Rest:
Cover the bowl with cling film and let it rest in the refrigerator for at least 1 hour. This step is essential to obtain the classic hump of the madeleines.
Cooking:
Preheat the oven to 180°C.
Butter and flour a madeleine mold. Spoon a tablespoon of batter into each cavity of the mold.
Bake for 10-12 minutes, or until the madeleines are golden on the edges and slightly puffed in the center.
Cooling down:
Remove the madeleines from the mold and let them cool on a wire rack.
Advice
Butter: Make sure the butter is completely melted and slightly cooled before adding it to the batter.
Resting: Don’t skip the refrigeration step; it’s crucial to getting the right consistency and shape.
Flavorings: You can vary the flavor of the madeleines by replacing the lemon zest with orange or adding a pinch of spices such as cinnamon.
