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.
Would you prefer classic madeleines with vanilla glaze or more elegant high tea recipes?
Ingredients
Method
1.Preheat oven to 200°C. Grease two standard 12-hole madeleine pans.
2.Place eggs, caster sugar and 2 tbsp icing sugar in a small bowl. Split vanilla beans lengthways; scrape seeds into bowl with eggs. Beat with an electric mixer until thick and creamy.
3.Meanwhile, melt butter. Sift flours twice, then sift flours over egg mixture. Pour combined melted butter, rind, juice and the water down side of bowl, then fold ingredients together.
4.Drop rounded tablespoons of mixture into pan holes. Bake madeleines about 10 minutes. Tap hot pan firmly on bench to release madeleines, then turn immediately onto baking-paper-covered wire racks to cool. Serve dusted with remaining sifted icing sugar.
Madeleines should be eaten soon after baking.
Note
