Method

Make the batter

• melt the butter and sugar in a small sauce pan
• whisk together the dry ingredients in a medium mixing bowl
• whisk the eggs into the dry ingredients to make a paste
• whisk in butter mixture
• pour into an uncut piping bag (no tip), and scrape bowl with a spatula
• store the piping bag in the fridge for at least an hour, and up to 3 days

Bake Madeleines

• preheat oven to 375°F with an upside down sheet tray
• smear soft butter into molds you’re using
• optionally also dust with flour
• pipe batter into the molds ~90% full
• bake at 375°F for 7 minutes, then rotate the tray and bake until done, about 7 more minutes
• unmold right away onto a wire rack
• apply lemon glaze to the shell side
• serve while warm