Lemon madeleines

We give these little shell-shaped sponge cakes a citrus twist with the addition of lemon glace icing.
orange and lemon madeleines

If you have time when making these madeleines, some traditional French recipes recommend resting the sponge mixture for several hours or even overnight before baking for a lighter, puffier end result. Stir gently before spooning the mixture into pans, then bake.




Preheat oven to 200°C (180°C fan-forced). Brush a 12-hole (1½ tablespoons/30ml capacity) madeleine pan with a little of the melted butter.


Beat eggs, sugar, rind and vanilla in a small bowl with an electric mixer for about 5 minutes or until thick and creamy.


Meanwhile, sift the flour and baking powder twice onto baking paper. Sift the flour mixture a third time over the egg mixture; fold into the egg mixture with the remaining melted butter. Stand mixture for 15 minutes. Drop 1 ½ level tablespoons of the mixture into the pan holes.


Bake madeleines for 8 minutes or until golden underneath and around the edges. Stand in the pans for 1 minute before turning out onto a wire rack to cool.


Meanwhile, to make glacé icing, sift icing sugar into a small heatproof bowl; stir in butter and enough juice to form a firm paste. Place bowl over a small saucepan of simmering water. Stir until icing is of a pouring consistency. Do not overheat. Dip shell side of madeleines into icing and place onto wire rack to set.

Un-iced cakes are suitable to freeze.

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