[Makes about 60 mini madeleines]
90 grams butter, melted and cooled
1 lemon, zested
75 grams caster sugar
20 grams soft brown sugar
90 grams plain flour, sifted
1 teaspoon baking powder
icing sugar, to dust
Add the lemon zest to the melted butter and allow to infuse until the butter has cooled.
Place the eggs and sugars into a processor and process until combined. Add the sifted flour and baking powder - process briefly to combine. With the motor running, add the cooled butter/lemon zest mixture.
Stop as soon as the mixture has amalgamated and pour out into a bowl - allow the batter to rest, for at least an hour or even overnight, in the fridge.
Preheat the oven to 180°C/350°F.
Butter and flour the Madeleine moulds.
Spoon batter to two-thirds fill each mould and bake 8-10 minutes or until golden and cooked through.
Let them cool slightly in the tray before dislodging them.
Allow to cool completely on a wire rack, pattern side up.
Dust with icing sugar before serving.