📖 Instructions

1. Preheat your oven to 375°F (190°C). This is super important for perfectly domed madeleines!
2. Lightly grease a standard 12-cup madeleine tin, or line it with paper liners. Don't skip this step; otherwise, your madeleines might stick and break your heart.
3. In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside—we’ll come back to it in a sec.
4. In a large bowl, cream together the butter and sugar using an electric mixer or by hand, until light and fluffy. This might take a bit of elbow grease, but believe me, it's worth it. Think of it as a mini arm workout!
5. Beat in the eggs one at a time, mixing well after each addition. Then, stir in the lemon zest – it's going to make this amazing!
6. In a small bowl, combine the milk and vanilla extract. Gently fold this into the batter along with the pistachios.
7. Gradually add the dry ingredients to the wet ingredients, folding gently with a rubber spatula until just combined. Be careful not to overmix; overmixed batter = flat madeleines.
8. Fill each madeleine cup about ¾ full. Don't overfill, or they'll overflow and make a mess.
9. Bake for 12-15 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean. The baking time might vary depending on your oven—keep an eye on them!
10. Let the madeleines cool in the tin for a couple of minutes before carefully transferring them to a wire rack to cool completely. They’ll be super delicate while still warm.
11. Once completely cool, dust with powdered sugar (optional) and serve. They’re best enjoyed fresh, but honestly, even the next day is divine!