LEMON MADELEINES
(MAKES 20)
100 g butter, melted
80 g castor sugar
Vanilla seeds
Zest of 1 small lemon
110 g flour
5 ml baking powder
2ml salt
LEMON GLAZE
60 g sifted icing sugar
15 ml lemon juice
METHOD:
- Preheat the oven to 175°
- Mix together the castor sugar, vanilla and lemon zest. Mix well then add the eggs one at a time and beat well together till light and fluffy
- Sieve the flour, baking powder and salt together and fold into the egg mixture then fold in the melted butter to make the batter. Cover and rest for 1 hour in the fridge
- Brush the madeleine moulds with butter and dust well with flour.
- Spoon 1 heaped teaspoon into each mould and bake for about 9 minutes until golden brown and cooked. Transfer to cooling rack
- Mix together the sifted icing sugar and the lemon juice. Brush liberally over the shell-patterned side of the Madeleines. Sprinkle with lemon zest
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