Madeleines

In a small saucepan, melt the unsalted butter and keep it warm.

In a small bowl, whisk together the all-purpose flour, baking powder, and salt.

In the bowl of your electric mixer, or with a hand mixer, beat the large eggs and both sugars at high speed until the mixture is thick and pale in color, about 5-8 minutes.

Beat in the pure vanilla extract and the freshly grated lemon zest (if using).

Sift about one-third of the flour mixture over the whipped eggs and gently fold in using a rubber spatula or whisk. Sift and fold in half of the remaining flour, then sift and fold in the rest. Do not overmix, or the batter will deflate.

Take about 1 cup (240 ml) of the batter and gently fold it into the warm melted butter. This lightens the butter, making it easier to incorporate into the main batter.

With a spatula, gently fold the butter mixture completely into the egg batter until just combined.

Cover the bowl and refrigerate the batter for at least an hour or two, preferably overnight. The batter can be stored in the refrigerator for up to three days.

Preheat your oven to 375°F (190°C).

Using a pastry brush, generously grease the molds of two 12-count, 3 1/2-inch (8.5 cm) Madeleine pans with very soft or melted butter. Then dust the molds with flour, tapping out the excess. Refrigerate the pans until the butter hardens, about 10 minutes.

Drop a generous tablespoonful (or use an ice cream scoop) of the chilled batter into the center of each prepared mold, leaving the batter mounded in the center. This will result in the classic 'humped or domed' appearance of the Madeleines.

Bake for about 8 to 11 minutes, until the edges are golden brown and the centers spring back when lightly touched. Do not overbake, or they will be dry.

Remove the pans from the oven and immediately tap each pan against the counter to release the Madeleines. Place the Madeleines on a wire rack to cool.

Dust with powdered sugar before serving. Madeleines are best served immediately but can be stored in an airtight container at room temperature for a couple of days or frozen for up to 1 month.