Little buttery, two bite cakes eaten as a cookie. They are light, dense and flavored with lemon, lime and orange.
- 3 eggs
- 1/2 cup unsalted butter melted
- 2 teaspoon each of grated lemon lime and orange rind
- 1/4 teaspoon vanilla
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/3 cup ground almonds
- 1/2 teaspoon of salt
- 3/4 cup icing sugar
- 1 tablespoon lemon juice
Preheat oven to 350*F
Grease and flour the Madeleine pans. (you will need 2-12 mould pans)
Place the eggs, melted butter, grated lemon, lime, orange rinds and vanilla extract in a large bowl and whisk till combined.
Using a separate bowl, whisk together the flour, sugar, ground almonds and salt.
Add the flour mixture to the wet ingredients and whisk until combined.
Place 1 tablespoon of batter into each mould.
Bake in the center of your preheated oven for about 12 to 15 minutes or until edges are golden brown and the puffed centers spring back when gently touched.
Carefully loosen the moulds with the tip of a knife. Invert onto a cooling rack.
Whisk the sugar and the lemon juice together in a small bowl. Brush the lemon glaze over each cooled Madeleine.
These madeleines can be made 24 hours ahead of time and stored in an airtight container or freeze for up to one week.
Recipe adapted from Canadian Living Magazine