These madeleines didn't require much time to make. In fact, I left them in the refrigerator overnight and baked them in the morning. I used to use cooking spray for the pans but they would stick a bit and it would ruin the whole shape! Butter and flour is the way to go!
Adapted from David Lebovitz
Makes 24 madeleines
3 large eggs, at room temperature
2/3 (130g) cup granulated sugar
Pinch of salt
1 1/4 (170g) cup flour
1 tsp baking powder
Zest of one small lemon
9 tbsp (120g) unsalted butter, melted and at room temperature
3/4 cup (150g) powdered sugar
1 tbsp freshly-squeezed lemon juice
2 tbsp water
Brush the madeleine mold with the melted butter. Dust it with flour, tap off the excess flour, and place it in the refrigerator.
In a medium bowl, whip the eggs, granulated sugar and salt until thickened, about 5 minutes. Spoon the flour and baking powder into a sifter and use a spatula to fold it in as you sift it over the egg mixture. Add the lemon zest to the cooled butter and drizzle it into the batter a few spoonfuls at a time while folding the batter to incorporate it.
Cover and chill the dough for at least one hour (and at most 12 hours).
When ready to bake, preheat oven to 425 degrees F. Fill the madeleine molds with about three quarters dough (don't spread it). Bake for 8-9 minutes.
While madeleines are baking, make the lemon glaze by stirring the lemon juice, powdered sugar and water together in a bowl until smoothe.
When madeleines are cool enough to be handled, dip one side of each into the glaze (the shell side) and rest them, glaze-side up, onto a cooling rack until glaze has cooled.