Lemon glazed madeleine
3 large eggs, at room temperature
130g golden caster sugar
170g all purpose flour
1/8 teaspoon kosher salt
1/2 teaspoon baking powder
1 tsp vanilla extract
130g unsalted butter, melted, then cooled to room temperature
150g powdered sugar
2 tbs of lemon juice
1 tbs water
Brush the mould with melted butter and dust with flour then put it in the fridge.
Whip the eggs and sugar until it becomes thicker and frothy.
Sift the flour and baking powder into the egg mixture and fold.
Add the vanilla extract into the cooled melted butter.
Slowly dribble the butter into the batter, a spoonful at a time. Fold simultaneously until butter is just incorporated.
Cover the bowl with a cling film and refrigerate for at least 1 hour (maximum of 12 hours).
Preheat the oven to 220C.
Bake for about 8 minutes.
Remove madeleines from mould onto cooling rack.
Once cool enough to handle, dip each madeleine into glaze and make sure both sides are coated.
Scrape off excess and place on cooling rack until set.