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1
Pre heat oven to 375u00b0F.
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2
With about 2 tbsp additional butter, generously butter madeleine pan and put it into the freezer (mine is aluminium so it cools quickly).
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3
Melt butter in the microwave or small saucepan. Set aside to cool.
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4
Put about 2 tbsp of the melted butter in a frying pan and brown the almond flour (carefully, this burns quickly). Set aside to cool.
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5
In a bowl with an electric mixer beat the whole eggs with the granulated sugar until the mixture is thick and pale and forms a ribbon when the beaters are lifted (15-20 minutes).
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6
Beat in the almond extract and the zest.
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7
Sift in the flour in 4 batches over the mixture, folding it in gently after each addition.
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8
With a fork, press the browned almond flour so that it becomes mealy and doesn't lump
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9
Fold the almond flour into the batter.
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10
Put about 1 cup of the batter into the cooled melted buter and incorporate well.
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11
Gently fold this butter-batter mixture into the remaining batter. and the butter.
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12
Spoon the batter into twenty-four 3- by 2-inch cooled and buttered Madeleine molds and bake the Madeleines in the lower third of a preheated 375u00b0F oven for 10 minutes, or until the edges are golden.
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13
Turn the Madeleines out on a rack, let them cool.
