Ingredients
3 large eggs
1/2 cup superfine sugar
1 cup all purpose flour
1 teaspoon baking powder
100 grams unsalted butter melted and slightly cooled
plus extra for greasing
Lemon glaze
zest and juice of 1 lemon
1 cup more two tablespoons powdered sugar sifted
Method
Put the eggs and the sugar in a large bowl and using and electric mixer beat untiñ thick and pale, about 6 minutes,. Put tyhe flour and baking powder in a separate bowl and beat togetherto combine. Sift a third of the flour mixture over the egg mixture, carefully folding to combine using a spatula, then add the remaining mixture in two additions in the same way.
Take a large spoonful of the butter and add this to a small bowl along with the butter, mixing them to lighten the butter. Pour the butter mixture into the batter and gently fold together to combine. Press a sheet of plastic wrap onto the surface and then put in the refrigerator to chill for at least 2 hours before baking.
To make the lemon glaze
Put the lemon juice, zest and powdered sugar in a medium bowl and mix together using a wooden spoon until you have a smooth glaze. Press a plastic wrap onto the surface of the glaze until needed.
An hour before baking grease a 12 hole madeleines pan very well and dust with a little flour. Transfer the pan to the freezer to chill.
Preheat the oven to 190° (410 F) when you are ready to bake spoon the batter into the madeleine molds.
You don’t need spread it out, as this will happens as the madeleines bake.
Bake for 10 minutes until the edges have started to brown. Remove from the oven and turn out onto a wire rack.
Let cool for 10 minutes before dipping into the glaze. Allow the excesss to drip back into the bowl before setting onto the wire rack, set over a piece of parchment paper to set.
By @gloria.baker.587 .
Thanks for inspiring us!
You can see the recipe here: canelakitchen.blogspot.com
