Makes 24 madeleines
2 jumbo eggs plus 1 egg yolk
5 oz. sugar
5 oz. all purpose flour (sieved)
5 oz. unsalted butter (melted)
Lemon zest from half a lemon
1/2 teaspoon lemon juice
1/4 teaspoon baking powder (add into the sieved flour)
Preheat oven to 400°F.
Grease the madeleine pan with butter.
Using an electronic hand beater, beat the eggs and sugar until thick and foamy.
Add lemon juice, lemon zest into the egg mixture and blend well.
Fold in the flour and use a spatula to mix well.
Fold in the melted butter, stir and blend until the butter is well incorporated with the batter.
Transfer the batter into the madeleine pan and fill about 90% of each “hole”. Don’t spread it.
Bake for 12 minutes or until they turn light brown.
Remove the madeleine pan from the oven and let cool on a cooling rack.
You might need to tap the madeleine pan to release the madeleines. Sprinkle with a little bit of powdered sugar before serving.
To make the madeleine extra humpy, chill the batter in the fridge for a couple of hours before baking.