INGREDIENTS

• Salted butter - 55 g 
• Eggs - 1 whole egg & 1 egg yolk 
• Powdered white sugar - 50 g 
• Vanilla essence - 3 ml 
• Lemon zest - 1 g
• Refined flour - 55 g
• Baking powder - 1 g

1. Add the eggs and sugar into a stand mixer bowl. Whip these together for 5-6 minutes using the whisk attachment of the stand mixer. All the sugar must have dissolved. The mixture will turn thick, pale and fluffy.
2. Stir in the lemon zest and the vanilla essence. 
3. Add the refined flour and baking powder in a separate bowl and whisk.
4. Fold the dry ingredients i.e. the refined flour and baking powder, into tyhe egg and sugar mixture. Do this in 2-3 batches so that no air formed by whipping the eggs and sugar is lost. 
5. Melt the butter on a large saucepan. Brown it a little if desired. Cool it slightly on the counter. 
6. Add a tablespoon of the madeleine batter into the butter and stir it until it is fully incorporated. 
7. Add this butter and batter mixture into the remaining batter and fold until a homogeneous batter has been formed. 
8. Cling wrap the batter and refrigerate it for 30 minutes. 
9. Grease the madeleine pan with melted butter. 
10. Preheat the oven to 180 degree centigrade. 
11. Add 1 tablespoon of batter into each madeleine mold. Do not spread it across the mold. It will spread on its own in the oven. 
12. Bake for 10 minutes at 180 degree centigrade till the center puffs up and turn a light golden color. 
13. Unmold the madeleines once baked completely. Serve with a hot cup of tea or coffee.

Happy Baking!