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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
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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 will need a special madeleine pan, available at most kitchen supply stores. Ingredients:
3 eggs |
1/2 cup unsalted butter, melted |
2 teaspoons lemon rind, grated |
2 teaspoons lime rind, grated |
2 teaspoons orange rind, grated |
1/4 teaspoon vanilla |
3/4 cup all-purpose flour |
1/2 cup granulated sugar |
1/3 cup ground almonds |
1/2 teaspoon salt |
3/4 cup icing sugar |
1 tablespoon lemon juice |
Directions:
1. In large bowl, whisk together eggs, butter, lemon, lime and orange rinds and vanilla.
2. In separate bowl, whisk together flour, sugar, almonds and salt ; whisk into egg mixture.
3. Spoon by heaping 1 tbsp into each mould of 2 well-greased 12-mould madeleine pans.
4. Bake in centre of 350°F oven for 12 to 15 minutes or until edges are golden brown.
5. Loosen with tip of knife. Invert onto rack and let cool.
6. Glaze: In small bowl, whisk sugar with lemon juice; brush over cooled madeleines.
7. (Make-ahead: Store in airtight container for up to 24 hours or freeze for up to 1 week.).
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