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Lemon & Poppy Seed Madeleines with a Lemon Glaze
Steps
- Preheat the oven to 180C / 35o F and lightly grease 2 x 12 hole madeleine molds with cooking spray (spray the area in between the indentation in case the batter spills over the edges).
- In a large bowl add the flour, baking powder, eggs, vanilla, honey, and melted butter and using a whisk mix until you have a smooth batter.
- Scoop out about a dessertspoonful per mold. You want to fill it so that it fills the area to level or just below the level.
- Bake for 8 – 10 minutes until golden brown and firm to the touch.
- While the madeleines are baking make the icing glaze by mixing all the ingredients together until you have a thick but slightly runny consistency.
- When the madeleines have cooled slightly in the trays, remove them and allow to cool a little further on a rack. Dip the underside that was facing down in the tray in the icing, turn over and allow the icing to trip off and set. It will harden as it dries. Serve the same day or within 2 days. Store in a sealed container.
Originally published at drizzleanddip.com. Reproduced for personal collection.
