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Before starting this Sugar-Glazed Madeleines recipe, make sure you have organised all the necessary ingredients.
For the batter: Pour the castor sugar over the whole eggs.
Blanch the ingredients using a whisk.
Add the zest of half a lemon...
... then squeeze to get the juice.
Add 3/4 of the milk. Combine well with a whisk.
Combine the flour and baking powder together...
... and sift over the batter.
Combine well with a whisk.
Add the melted butter (it should have cooled down first)...
... and the remaining milk.
Refrigerate the preparation for 15 minutes.
In the meantime, butter your mould if you are using tinplate or aluminium. If you're using a Flexipan silicone mould, there is no need to grease beforehand. Fill the cavities up to 3/4...
... using a piping bag.
In a fan-assisted oven preheated at 250°C, reduce the temperature to 200°C and bake for approximately 10 or 12 minutes.
The madeleines should be puffed and golden.
When cooked, remove from the oven and let cool a little before releasing the madeleines from the mould.
For the sugar glaze: Combine the icing sugar and orange juice with a small whisk.
Dip each madeleine on one side into the glaze. Let the excess glaze drip off. Leave to dry at room temperature until the glaze forms a thin crust.
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