⅓cupfreshly squeezed orange or lemon juice, strained to remove the pulp
Make the madeleines: Preheat the oven to 425°F (220°C). Set a rack in the upper third of the oven. Generously grease a madeleine mold with soft butter or cooking spray, then dust with flour, tapping the pan upside down to remove excess. Place the pan in the freezer.
In a medium bowl, sift the flour, baking powder, baking soda, and salt together, and set aside.
In the bowl of a stand mixer fitted with the whisk attachment (or in a large mixing bowl, if you’re using a hand mixer), mix the eggs and sugar together for 5 minutes until the mixture is pale and thick. Whisk in the vanilla extract and lemon zest.
With the mixer running at slow speed, drizzle the melted butter into the batter, mixing just to incorporate. Using a spatula, add the reserved dry ingredients a third at a time, folding between each addition until just incorporated. Cover the mixing bowl with plastic wrap and refrigerate the batter for 30 minutes to an hour, or up to overnight.
Take the prepared madeleine mold out of the freezer. Take the madeleine batter out of the fridge. Using a spatula, gently mix the batter so relax it and remove excess bubbles that have formed while the batter was resting.
Fill each shell-shaped cavity with two teaspoons of batter, or about three-quarters full (using a small ice cream or cookie scoop allows you to fly through this step). Place the remaining batter back in the fridge.
Bake the madeleines for 8 to 10 minutes or until they are puffed and golden. Unmold as soon as you take the madeleines out of the oven by turning the mold upside down and gently coaxing uncooperative madeleines out with the tip of a butter knife. Place the madeleines shell side up on a wire rack set over a baking sheet. Using a pastry brush, generously coat each madeleine with the glaze while they’re still hot. Let the madeleines cool and the glaze set.
Before baking the next batch, thoroughly wash the madeleine mold, then grease and flour again. Place in the freezer at least 10 minutes. Fill the cavities with cold batter, then bake as instructed. Repeat as necessary.
Always serve madeleines at room temperature. Madeleines are best enjoyed freshly baked, but they will also keep in an airtight container at room temperature for up to 3 days.
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