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1
Melt 1 oz of butter in a small saucepan over medium heat. Coat the madeleine pan molds with a thin layer of butter. Place in the refrigerator for a few minutes to allow the butter to set. Repeat with another layer of butter and then coat the molds with 1 oz of flour. Set aside.
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2
Melt the rest of the butter in a small saucepan over medium heat. Stir continuously until butter begins to brown slightly. Set aside.
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3
Sift the rest of the flour and the baking powder on to a sheet of parchment paper. Sift once more and set aside.
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4
In a mixing bowl, combine the sugar and the lemon zest. Add the eggs and stir well. Using a whisk, beat the sugar and egg mixture until mixture is pale in color and the whisk, when lifted from the bowl, creates ribbons of liquid.
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5
Pour in the milk and stir to combine. Add the flour and carefully fold it in using a rubber spatula.
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6
Add 2 tablespoons of the batter mixture to the melted butter in the saucepan and stir until mixture is well combined. Fold this mixture back into the batter.
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7
Cover the mixing bowl with plastic wrap and place in refrigerator for a minimum of 1 hour.
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8
When ready to cook, at 20 minutes prior to making the madeleines, preheat the oven to 465 degrees F.
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9
Transfer the batter to a pastry bag with a large plain tip. Fill the molds in a teardrop shape half full. Transfer the molds to the oven and bake for 6 minutes.
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10
Lower the oven temperature to 390 degrees F and finish baking for 3-4 minutes. At this point, they should be golden brown and puffy/bulging in the center.
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11
Remove from oven and unmold them onto a wire rack. Serve warm or cool completely for storage.
