Cookies

• In a small bowl combine the flour, salt, and baking powder. Stir to break up any clumps.
• In a large bowl, beat the eggs, egg yolk, and sugar on medium-high speed until very pale yellow, forming ribbons, and more than doubled in volume.
• Gently stir in the lemon zest and lemon juice.
• Fold in the flour mixture in four batches, incorporating gently and breaking up any pockets of flour without deflating the air too much.
• Stir in the melted butter until fully incorporated.
• Cover and allow to rest in the fridge for at least 30 minutes (up to 2 hours).
• While batter is resting, preheat the oven to 375°F/190 C. Brush melted butter into a madeleine pan (or mini muffin pan). Dust with flour and pour out any excess.
• When ready to bake, scoop a heaping tbsp (15ml) of batter into each well. No need to level it out, it will do so as it bakes.
• Bake for 9-12 minutes until golden brown at the edges and bounces back in the center when lightly touched.
• Allow to cool for 3-5 minutes in a pan. Using a paring knife, work around the edges and pop the Madeleines out to cool completely. If you still have more batter and only one pan, clean the wells out and recoat with butter and flour to bake a second batch.
• Once the Madeleines are completely cool, prepare the white chocolate coating.
• Break the white chocolate into small pieces and combine with the coconut oil in a microwave-safe bowl. Microwave for 30-40 seconds until the chocolate starts to melt, then 15-second intervals until mostly melted. Stir to finish melting and create a smooth chocolate texture. ** *Alternatively you can melt the chocolate over a double boiler (or a heat-safe bowl over a pan of simmering water). Do not allow the water to touch the bottom of the bowl.

  If using liqueur, add it now, stirring gently for 15 seconds. Note If adding liqueur, add another 1-2 tsp coconut oil.
• Holding the Madeleines at an angle, dip half the cookie in the melted chocolate, shake off any excess, and set on a cooling rack to dry.
• Alternatively, you can just drizzle the chocolate over the cakes in a zigzag. Best eaten the same day but can be stored in an airtight container in the fridge for 2 days.