Lemon Glazed Filled Madeleines

Melt 130 grams of butter in a small saucepan over medium heat until it begins to brown. Set aside to cool.

Grease a madeleine tray with release spray, dust with flour, and place it in the refrigerator. Whisk 3 eggs, 1 egg yolk, 120 grams of sugar, and a pinch of salt for 5 minutes until you get a frothy mixture and the batter thickens. Gently fold 175 grams of flour and 1 tablespoon of baking powder into the batter.

Grate 2 lemons and add the zest to the cooled butter. Slowly pour the butter into the batter, stirring until fully incorporated. Cover the bowl and refrigerate for at least 1.5 hours.

Preheat the oven to 220°C (fan oven 200°C).

Pour the batter into a piping bag and fill each mold about three-quarters full. Bake for 8 to 9 minutes until the tops begin to lightly brown. Let the madeleines cool on a rack.

Mix 150 grams of powdered sugar with 2 tablespoons of lemon juice. Apply the glaze with a pastry brush, turning the madeleines to coat both sides well. Let rest on the rack until the glaze sets.