Melt butter – add zest – set aside - allow to cool, yet still liquid.
Whisk flours and salt together – set aside.
Beat sugar, egg, and yolks, on high speed to ribbon stage.
Gently fold in dry mixture about 3 tablespoons at a time – be careful not to deflate.
Fold in butter – gently - about a tablespoon at a time.
Divide batter equally into molds – do not overfill.
Bake for 12-14 minutes – mine only took 12.
Tap one side of the pan to release the madeleines onto the towel; let them cool flat side down.
Serve warm or at room temperature – dusted lightly with confectioners’ sugar.
Store completely cooled madeleines in an airtight container.
Notes
I always set my timer for a couple minutes under the stated time and them reset for a few more minutes until I have tested a recipe many times. Ribbon stage means when you lift the beaters the batter will fold back over itself ribbon-like.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/the-worlds-best-madeleines/