Instructions

1. 1

   Melt butter over low heat until lightly nutty (brown butter), then cool until lukewarm.

2. 2

   Whisk eggs and sugar for about 2 minutes until the sugar is mostly dissolved.

3. 3

   Sift in cake flour, baking powder, and salt, fold gently, then add milk and lemon juice.

4. 4

   Fold in yuja marmalade and cooled butter until smooth, cover, and rest in the fridge for 30 minutes.

5. 5

   Grease the madeleine pan lightly, fill each mold to 80%, bake at 200°C for 3 minutes, then 180°C for 8–9 minutes.

6. 6

   When edges turn golden, cool on a rack, then store airtight after fully cooling to keep them moist.

Tips

Nutrition (per serving)