Les petites Madeleines
For 20 petites madeleines
125 g of Molino Rossetto cake flour
125 g of cold melted butter
150 g of sugar
a pinch of salt
3 medium eggs
Heat the oven to 190°C.
Melt the butter and let it cool. Beat the eggs and the sugar in a pot with a whisk. Cook continuing to whisk the batter until it will be soft and clear. Pay attention that the temperature do not pass 50°C.
Take off the pot from the stove and pour the sifted flour with a pinch of salt. The batter have to be smooth and fluid.
Add vanilla flavour and lemon zest. In the end add the melted butter. Blend all the ingredients and pour the batter in greased and floured madeleine mould.
Bake for 5-10 minutes to 190°C; Reduce the temperature and finish cooking the madeleines.