Madeleines with lemon glaze

Materials:

  • 130 gram unsalted butter
  • 3 eggs, at room temperature (approx. 150 gram)
  • 120 gram granulated sugar
  • 1 egg yolk
  • A pinch of salt
  • 175 gram flower
  • 1 tsp FunCakes baking powder
  • Zest of 2 lemons
  • Madeleine baking pan
  • FunCakes disposable decorating bag
  • 150 gram FunCakes Icing Sugar
  • 2 tbsp. squeezed lemon juice

Preparation:
Melt the butter in a small saucepan on a medium heat until it starts to turn golden brown. Set aside to cool.

Grease a madeleine baking pan with a little of the melted butter. Dust with flower and place in the fridge. Using an electric whisk, whisk the eggs, egg yolk, sugar and salt together for 5 minutes until frothy and the batter starts to thicken. Sift in the flour and the baking powder and then use a spatula to fold the flour into the batter mixture.

Add the lemon zest to the cooled butter and then slowly drizzle the butter into the batter, stirring the mixture until you have folded in all of the butter. Cover the bowl and place in the fridge for at least 1,5 hours.

Preheat the oven to 220°C (convection oven 200°C). Drop the batter into the middle of each mould until about three-quarters full. Bake for 8-9 minutes in the over until the tops slightly browns of they feel set to the touch.

To make the glaze, stir together the icing sugar and the lemon juice until really smooth.
Remove the madeleines from the oven and tip onto a wire rack. When cool, apply the glaze with a pastry brush, turning them over to make sure both sides are coated. Leave on the rack until the glaze has set.

Number of pieces:
24 madeleines.