Madeleines (French Shell-Shaped Brown Butter Cakes)

Melt 100 g unsalted butter over medium-low heat until the foam turns light brown and smells toasted.

Remove it from the heat before it gets dark, then let it cool so it will not cook the eggs.

Mix 2 eggs with 100 g sugar until the grains feel reduced and the mixture looks slightly lighter.

Aim for an even, smooth base rather than a very foamy batter, which can make the texture uneven.

Add 100 g cake flour, 0.5 teaspoon baking powder, and the zest of 1 lemon.

Fold gently just until no dry flour remains, stopping early enough to keep the cakes tender after baking.

Pour in the cooled brown butter along the side of the bowl and fold until the batter looks glossy and even.

Cover and chill for at least 1 hour so the cold batter can rise into a clear bump.

Preheat the oven fully to 190°C, then fill the madeleine mold with the chilled batter.

Do not overfill the cavities, so the edges can set first while the center rises sharply.

Bake at 190°C for about 12 minutes, until the edges are golden and the centers spring back lightly.

Unmold after a short rest, then serve while the outside still has a slight crispness.