The first step in the madeleine recipe is to make the dough. To make a good twenty madeleines, first melt 100 g of butter, then let it cool. In a salad bowl, mix 110 g of powdered sugar with the zest of an organic or untreated lemon and a pinch of salt. Add 2 whole eggs, and beat with a whisk or an electric mixer so that the mixture whitens. Then pour in 100 g of flour and half a sachet of baking powder, and mix with a spatula. Once the flour is well incorporated into the preparation, add the cooled melted butter, and mix quickly. Then let the dough rest in the refrigerator for at least 2 hours. Thus, during baking, the madeleines will undergo a thermal shock when entering the very hot oven:this is the secret to obtaining beautiful bumps!
Preheat the oven on thermostat 7 (210°C) for at least 15 minutes so that it is very hot. Pour the madeleine batter into the molds that have been buttered and floured beforehand, making sure to barely fill them because the batter will swell a lot. If you wish, you can also coat the molds with chocolate before pouring the madeleine batter... Then put them in the oven, making sure to lower the oven to 160°C immediately (thermostat 5/6). Leave to cook for about 15 minutes, watching the cooking carefully:the madeleines should be golden but not too coloured. Once the madeleines are cooked, unmold them and let them cool on a wire rack. Then store them in an airtight container. It is best to eat these regressive little cakes the next day, in order to enjoy an ideal texture.
