-
1
Melt the butter gently in a small saucepan or in a microwave-safe bowl. When it is almost completely melted, remove from heat and stir in the coconut oil, continuing to stir gently until completely melted. Set aside to cool, stirring occasionally to prevent separation.
-
2
Meanwhile, whisk together the flours, baking powder and salt. Set aside.
-
3
In a stand mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high for about 5 minutes, until fluffy and nearly triple in volume. Quickly beat in the lime.
-
4
Sift a small amount of the flour mixture into the eggs. Gently fold it in, then repeat in small batches with the rest of the flour. Once it is fully incorporated, plop about 1 Tbsp of it into the melted fats. Whisk it in to lighten, then incorporate the butter mixture by thirds into the batter, folding it completely and gently. Cover the bowl with plastic wrap and place in the fridge for at least 30 minutes.
-
5
Preheat the oven to 375. If using a nonstick pan, lightly butter the scallops; otherwise, thoroughly butter and flour them. If using a regular-sized pan, scoop by neat Tbsp into the middle of each indentation; if using a mini pan, scoop by scant tsp. Bake for around 15 minutes for regular and 10 minutes for miniature madeleines, until lightly golden brown around the edges (they will also be springy when poked). Immediately after removing from the oven, rap the pan sharply against the counter and turn the madeleines out onto a cooling rack. Sometimes you have to use your finger to poke them out.
