1 ¼ cup sugar
4 teaspoons almond powder
1 tablespoon agave syrup or honey
1/2 lemon zest
1/2 organic lemon juice
1 ½ cup flour
3/4 teaspoon baking powder
100g unsalted butter
3 ½ ounces dark or milk chocolate
Preheat the oven to 460 ° Fahrenheit and meanwhile melt the butter over low heat.
In a large bowl add the eggs and sugar and then add the lemon zest, lemon juice and milk.
Stir in sifted flour, baking powder, ground almonds and agave syrup.
Then add the cooled melted butter and let it rest on the work surface for 15 minutes.
Brush the madeleine molds with some oil and put a tablespoon of batter into each mold.
Bake for 5 minutes at 460 ° C and lower the oven temperature to 390 ° F and bake another 5 minutes at this temperature.
After baking, let the madeleines cool completely before removing them from the molds. Melt your chocolate in a double boiler and dip each bottom of the madeleine before leaving them to firm at room temperature by placing them upside down on a rack.