1/2cupunsalted buttermelted and cooled slightly (1 stick)
Beat together the eggs and granulated sugar using a hand or stand mixer set on medium speed until smooth and creamy-- 10 minutes. You’ll know the mixture is ready when is flows like warm caramel sauce.
Add the citrus extract and zest and mix just to combine.
Add in the flour and baking powder and fold them in gently so the egg mixture does not deflate.
Fold in the melted and cooled butter.
Place the madeleine batter in the fridge to chill for one hour.
Near the end of the chilling step, preheat the oven to 350F and grease a standard madeleine pan with melted butter and non-stick cooking spray.
Scoop batter into the molds until they are ¾ full (I used a 1 tablespoon scoop) and bake until the madeleines are light brown--about 12-13 minutes.
Transfer the madeleines to a wire rack to cool.
Enjoy immediately or store in an airtight container at room temperature for up to 3 days.
Storing: These citrus cookies can be enjoyed immediately or store in an airtight container at room temperature for up to 3 days.Freezing: Freeze cooked and cooled citrus madeleines by wrapping them in plastic wrap, then adding them to a freezer-safe bag or airtight container for up to 3 months. Thaw on the counter for 1-2 hours or until the chill is gone.