- butter, for greasing
- 4 extra-large eggs
- 2 extra-large egg yolks
- 135g castor sugar (or 20g honey + 75g sugar)
- 135g cake flour
- 8g yeast
- 150g butter, melted
- zest of 2 organic lemons and juice of 1
Preheat the oven to 210°C and grease the Madeleine moulds with butter and place in the refrigerator. In a large bowl and using an electric beater, combine the eggs, egg yolks and sugar. Beat until you obtain a white mixture.
Add the flour and yeast and mix again until you achieve a smooth, shiny dough.
Add the melted butter and mix again, followed by the lemon zest and juice and mix well.
Pour the batter into the moulds and bake for 5 minutes at 210°C then lower the temperature to 200°C and bake for a further 5 minutes or until the Madeleines are a golden colour.