Mini lemon madeleines

• 2 eggs
• 75g of granulated sugar
• 90g of wheat flour
• a teaspoon of baking powder
• 90g of salted butter
• Zest of half a lemon.

Preheat the oven to 160°C. Melt the butter and let it cool down. Chop the lemon zest.

In a bowl, whisk the eggs with the sugar until you have a homogenous dough. Pour the melted butter and the lemon zests and mix it all.

Let the preparation rest for 30 minutes.

Fill 2/3 of the Proflex mold and cook during 10 minutes. The madeleines should be golden and puffed. Unmold them warm.