6 oz unsalted butter, melted and cooled
5 eggs
3/4 cup caster sugar* (or 200g)
1 t vanilla
zest from 1 orange (or lemon, or …)
1 1/3 cup flour (or 200g)
1 t baking powder
dark chocolate, melted and tempered**
Preheat oven to 400F.
Melt butter and get it cooling.
Beat the eggs and the sugar together until light and fluffy.
Add the orange/lemon zest and vanilla and mix till well combined.
Sift the flour and baking powder onto the egg mixture, and mix.
Stir in the melted, cooled butter.
Let the batter sit for 5 minutes.
Spoon into your madeleine mold. Donít overfill them.
Bake for 8 to 12 minutes, depending the size of your madeleines.
The edges should be a golden brown.
Allow to cool before dipping in the chocolate.
Makes 20-30 madeleines, depending on mold size
* Pulse regular granulated sugar 3-4 times in processor = superfine/caster sugar (or close enough)
** You don’t *have to* temper the chocolate, but it does make a huge difference
From: Cook & Eat