Instructions

• Brush the indentations of a madeleine mold with additional melted butter, dust with flour, tap off any excess, and place the pan in the refrigerator or freezer while you make the batter.
• In the bowl of a standing electric mixer, combine 3 large eggs, 2/3 cup (130 g) granulated sugar, and rounded 1/8 teaspoon salt. Whip on medium-high for 5 minutes, until the mixture is pale, frothy, and noticeably thickened.
• Spoon 1 1/4 cups (175 g) flour and 1 teaspoon baking powder (if using) into a sifter or fine-mesh strainer. Rest the mixing bowl on a damp towel to steady it, then sift the flour (and baking powder) over the whipped eggs and use a spatula to gently fold the flour into the batter until just combined.
• Add the zest of one small lemon to the 9 tablespoons (120 g) melted butter (cooled to room temperature). Dribble the butter into the batter a few spoonfuls at a time while folding with a spatula, folding just until the butter is incorporated and no streaks remain.
• Cover the bowl and refrigerate the batter for at least 1 hour and up to 12 hours.
• When ready to bake, preheat the oven to 425°F. Remove the prepared madeleine pan from the refrigerator or freezer.
• Fill each mold indentation about 3/4 full with batter using a spoon or a piping bag. Do not spread the batter; leave it mounded in the center of each indentation.
• Bake the madeleines for 8–9 minutes, or until the edges are lightly golden and the centers feel set to the touch.
• While the madeleines bake, make the glaze: stir together 3/4 cup (150 g) powdered sugar, 1 tablespoon freshly squeezed lemon juice, and 2 tablespoons water in a small bowl until smooth.
• Remove the madeleines from the oven and invert the pan onto a cooling rack to release them. When they are cool enough to handle (a minute or two), dip each madeleine into the glaze, turning to coat both sides and scraping off any excess with a dull knife.
• Return the glazed madeleines to the cooling rack, scallop side up, and let them sit until the glaze firms.