Citrus Madeleines

By Chef_Madel

These buttery little sponge cakes are feather-light and eaten as a cookie. Instead of the glaze you can dip them halfway into melted bittersweet chocolate or dust them with icing sugar. You still need a special Madeleine pan, available at most kitchen supply stores.

Ingredients

• Glaze:
• 3 eggs
• 1/2 cup unsalted butter melted 125 ml
• 2 tsp each grated lemon, lime and orange rind 10 ml
• 1/4 cup vanilla 1 ml
• 3/4 cup all-purpose flour 175 ml
• 1/2 cup granulated sugar 125 ml
• 1/3 cup ground almonds 75 ml
• 1/2 tsp salt 2 ml
• 3/4 cup icing sugar 175 ml
• 1 tbsp lemon juice 15 ml

Details

Servings 24

Preparation

Step 1

In large bowl, whisk together eggs, butter, lemon, lime and orange rinds and vanilla. In separate bowl, whisk together flour, sugar, almonds and salt; Whisk into egg mixture.

Spoon by heaping 1tbsp (15 ml) into each mold of 2 well-greased 12 mold madeleine pans. Bake in center of 350 F (180 C) oven for 12 to 15 minutes or until edges are golden brown. Loosen with tip of knife. Invert onto rack and let cool

Glaze: In small bowl, whisk sugar with lemon juice; brush over cooled madeleines. (Make-ahead: Store in airtight container for up to 24 hours or freeze for up to 1 week.)