‣ Start by mixing the eggs and the sugar until it gets pale yellow (blanch the eggs).
‣ Squeeze a lemon and add the milk. I usualy add vanilla sugar here instead of using lemon but it's just a matter of tastes. Mix everything.
‣ This step depends on the tools you have: if you have a sieve or not.
‣ In the first case sift the flour and baking powder over the previous batter.
‣ In the second case mix first the flour and baking powder with a whisk in another bowl and then mix it with the batter.
‣ Melt the butter. (Careful with melting in the microwave, it goes fast!)
‣ Add it to the batter.
‣ Preheat the oven at 240°C and leave the mixture in the fridge for 10-15min
‣ Butter the moulds if needed and fill them up to 3/4 and put in the oven at 210°C for about 10mins
‣ Enjoy watching the madeleines growing in the oven !
‣ When they are well puffed and with a nice golden color, they are ready.
‣ Let them get colder before taking them out of the molds.
‣ If you want to add chocolate icing, start melting it in a bain-marie (put water in a pot and the chocolate in a bowl floating over the water) or in the microwave (low power).
‣ Be careful for this step, chocolate can get too warm fast and turn back into solid. (If this happens to you, keep the chocolate and make truffles)
‣ 100g of chocolate is enough for 13-16 madeleines.
‣ You have the choice between 2 methods now.
‣ The first way is to dip the bottom part of the madeleines in the chocolate and place them back in the moulds upside down.
‣ The other way (that I would recommend) is to smear the molds with a layer of chocolate and place back the madeleines.
‣ Leave it in the fridge to let the chocolate harden
Bake the Madeleines according to your tastes: white, milk, dark chocolate, chunks inside the batter, coconut powder on the icing, nuts inside, dried fruits...