Las magdalenas de Léonie Aviat

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For 24 madeleines – Preparation time: 15 minutes – Cooking time: 10 minutes

200 g caster sugar – 200 g flour – 200 g butter – 8 eggs – 2 teaspoons vanilla sugar – 1 teaspoon baking powder – 1 grated lemon zest

• In a bowl, mixthe sugar with the vanilla sugar, add the whole eggs, the melted butter and thelemon zest.
• Incorporate the baking powder to the flour and add it to the previous mixture toobtain a very smooth dough.
• Butter amadeleine mould, and pour the dough into it, letting it sit for a few minutesbefore putting it in a hot oven for 10 minutes.
• If you like it,add 100 grams of almond meal to the dough.