Lemon Madeleines

Recipe source - Cupcake Jemma   

Ingredients 

Plain flour - 115 gm 

Caster sugar - 100 gm 

Eggs - 2 large 

Honey - 1 1/2 tsp 

Lemon zest - half of a lemon 

Vanilla extract - 1 /2 tsp 

Melted butter - 110 gm (cooled) 

Baking powder - 1/2 tsp 

salt - pinch  

 

Lemon glace  

Lemon juice - 4 tablespoon 

Icing sugar – 12 tablespoons 

Water – 3 tablespoons 

  

Method 

Take flour, baking powder and salt in a bowl and mix. 

In another bowl, crack two eggs and add sugar and beat for 3-4 mins until it's frothy. 

Add in honey, lemon zest, vanilla extract and give it mix. 

Sift the dry ingredients directly into the mixture. 

Gently fold it in until mixed. 

Finally add melted butter in 2-3 additions and gently fold in without knocking much air out. 

Refrigerate the batter for few hours/ overnight or minimum 1 hour. 

Preheat the oven to 195 degree C (fan oven) and bake for about 10 mins. 

Meanwhile grease the madeleine tray generously with butter. 

Take the batter out of the fridge and pour about a tablespoon of batter into each madeleine mould. (Cold batter gets a thermal shock in the oven which gives madeleines its characteristic hump, so make sure your batter is cold.) 

Bake the madeleines for about 10 mins. 

Meanwhile make the lemon glace by mixing lemon juice, icing sugar and water until sugar is all dissolved. 

Once the madeleines are out of the oven, demould it carefully and dip the warm madeleines in lemon glace and allow it to drip on a cooling rack. 

Madeleines tastes heavenly when eaten fresh and warm. 

Lemon glace keeps the madeleines moist even the next day. 

You can also eat them by just dusting some icing sugar on top or dipping it in some melted chocolate. 

Enjoy!