At a glance
First, whisk the eggs with sugar, then fold in the flour mixed with baking powder and the melted butter, adding orange blossom water for fragrance if you like. The thick batter then needs to rest in the fridge for two hours, which is the key step for getting the right texture. Baking happens at two different temperatures - first the batter puffs up into the classic little hump, then the madeleines are gently finished off.
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Whisk the eggs
Using an electric whisk, beat the eggs with the sugar and a pinch of salt until you get a smooth, pale yellow foam. Add the lemon zest and the plain flour, which you've already mixed with baking powder in a bowl.
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Melt the butter
While mixing the batter, melt the butter on the stove and add it to the batter as well.
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Let the batter rest
Finally, flavour the batter with orange blossom water, which gives it a wonderful aroma. Mix everything into a fairly thick batter, then let it rest in the fridge for two hours.
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