Sea shell madeleines

Method

1. Gently melt the butter in a pan, then allow to cool. In a mixing bowl, sift together the flour and baking powder, then add a pinch of salt. Combine the eggs, lemon zest and sugar in the bowl of a stand mixer and beat on a medium speed until the mixture thickens. Gently mix the dry ingredients into the wet, then pour in the melted cooled butter and stir together.
2. Cover and chill the batter in the fridge for at least an hour or ideally overnight.
3. Heat the oven to 180°C/gas 6. Grease and dust your madeleine tin or clean scallop shells with butter and sugar. Ladle the batter into the tin/shells and bake for 8-10 minutes. Remove from the oven and transfer to a wire rack to cool slightly.
4. Eat warm, brushed with the warmed apricot jam and dusted with icing sugar.