Lemon and olive oil madeleines

3 medium eggs, room temperature
150 g golden caster sugar
pinch of sea salt
1/2 vanilla powder
zest of 1 organic lemon, grated
2 tbsp lemon juice
5 g baking powder
140 g plain wheat flour
85 g butter melted and cooled for a bit
30 g mild extra virgin olive oil

Place eggs, sugar, salt, and vanilla in a bowl and beat with a hand whisk to incorporate and 1 minute more. When the eggs are mixed, combine baking powder with flour and sift in the eggs. Mix to incorporate but no longer. Add butter and mix with a spatula (again, just to incorporate, no longer). Cover with plastic wrap so that it sits on the surface of the batter and place in the fridge at least for 2 hours or until the morning or even for 24 hours.

Heat the oven to 200 C. Generously butter the madeleine tins with butter. Take the batter out of the refrigerator and fill the forms 2/3 full. Bake in the center of the oven for 8 to 10 minutes. Sometimes I do 8, sometimes I do 10, but I never overbake.