Beat until light and pale yellow (several minutes):
- 3 large eggs, room temperature
- 2/3 c. sugar
- pinch salt
Sift over batter and fold in:
- 1 ¼ c. flour
- ½ tsp. baking powder
Gently fold in:
- 9 tbl. unsalted butter, melted and cooled
Cover batter with plastic wrap and set in fridge for several hours or overnight. Prepare madeleine pans by buttering and flouring them. Place in freezer so they are cold. Scoop batter by tablespoonfuls into prepared pans. Do not worry about smoothing the batter out. Bake in a preheated 425 °F oven for 8-10 minutes until deeply golden brown on top. Bang out of pan onto towel immediately upon removing from oven. Allow to cool slightly before dipping scalloped edge in glaze.
For glaze, whisk until smooth over medium heat:
- juice of one meyer lemon
- zest of 1-2 lemons
- 1 or more cups of powdered sugar, however much it takes to make a smooth slightly thickened glaze.
Madeleines are a very simple preparation, but success hinges on attention to several details: 1. Perfectly lightly beaten eggs. 2. Allowing the batter to rest, preferably overnight. 3. Buttering and flouring your madeleine pans and setting in freezer for 15 minutes before filling. 4. That characteristic hump doesn't really require leavening if you've done all the above, but the ½ tsp. of baking powder and resisting opening the oven door will guarantee a hump.