Quick & Easy

Vanilla madeleines with lemon glaze icing

A first-class morning tea treat.
20 Item

Petit madeleines, such a big reputation for a little cake. These are flavoured with lime and vanilla for a light citrus burst to delight tastebuds. These delicate scallop-shaped cakes are the ideal accompaniment with a cup of light, floral tea.

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Glazed lemon and vanilla madeleines


Glazed lemon and vanilla madeleines

1.Preheat oven to 200°C. Grease 20 holes from two 12-hole madeleine pans with 1 tbsp of the melted butter. Dust with extra flour.
2.Beat eggs, sugar, rind and paste in a small bowl with an electric mixer about 5 minutes or until thick and creamy.
3.Sift flour and baking powder twice; fold into egg mixture with remaining butter. Drop level tablespoons of mixture into pan holes.
4.Bake madeleines about 10 minutes or until golden and firm to touch. Stand in pans 2 minutes before transferring to a wire rack over an oven tray.
5.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.
6.Spoon icing over madeleines; stand 5 minutes or until set.

Madeleines are best made on the day of serving.


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