Madeleines

1. In a large bowl, whisk the eggs, sugar and salt together until pale, thick and roughly doubled in volume, about 3 to 4 minutes by hand or 2 minutes with a mixer.
2. Sift the flour and baking powder over the egg mixture and fold in gently with a spatula until just combined, taking care not to deflate the batter.
3. Fold in the lemon zest and vanilla, then drizzle in the cooled melted butter and fold until the batter is smooth and glossy.
4. Cover the bowl and chill the batter in the refrigerator for at least 1 hour (or up to overnight); this rest is what creates the signature humped bump.
5. Brush a madeleine pan generously with melted butter, dust lightly with flour and tap out the excess, then chill the pan briefly while the oven heats to 400 F (200 C).
6. Spoon about 1 tablespoon of cold batter into each mold without spreading it, filling each about three-quarters full.
7. Bake for 9 to 11 minutes, until the edges are golden and the centers have puffed into a domed hump and spring back when lightly pressed.
8. Unmold immediately by rapping the pan against the counter, then cool the madeleines shell-side up on a rack and dust with powdered sugar before serving.

You'll use: Oven · Pan · Whisk · Mixer