Entertaining Dessert French

Lemon, lime and rosemary madeleines

Name: Lemon, lime and rosemary madeleines recipe
Yield: 24
Cuisine: /french
Ingredients: 130g unsalted butter, melted then cooled, plus extra to brush; Finely grated zest of 1 lemon & 1 lime; 3 eggs, lightly beaten; 150g caster sugar; 1 tsp vanilla bean paste; 170g plain flour, sifted; 1/4 tsp baking powder, sifted; 1 cup (120g) pure icing sugar; 2 tbs lemon zest, plus 2 tsp juice; 2 tbs lime zest, plus 2 tsp juice; 1 tbs rosemary leaves, finely chopped

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by Phoebe Wood

Jan 18, 2020

Nothing beats these light and airy, French treats. Begin this recipe 1 day ahead.

130g unsalted butter, melted then cooled, plus extra to brush
Finely grated zest of 1 lemon & 1 lime
3 eggs, lightly beaten
150g caster sugar
1 tsp vanilla bean paste
170g plain flour, sifted
1/4 tsp baking powder, sifted

Lemon, lime and rosemary glaze

1 cup (120g) pure icing sugar
2 tbs lemon zest, plus 2 tsp juice
2 tbs lime zest, plus 2 tsp juice
1 tbs rosemary leaves, finely chopped

Method

1.

Grease a 12-hole madeleine pan with extra melted butter and chill pan until butter is cold and set.
2.

Place citrus zest, eggs, sugar and vanilla in the bowl of a stand mixer with the whisk attachment and whisk on high speed for 5 minutes or until thick and pale. Sift over flour and baking powder and fold gently to combine. Drizzle in butter in 3 batches and fold until completely incorporated. Cover bowl and chill overnight.
3.

Preheat oven to 200°C. Divide half the mixture among madeleine moulds, filling them about three-quarters full. Bake for 8 minutes or until golden. Turn out onto a wire rack to cool completely. Re-butter and chill the pan for the second batch. Repeat filling and baking for remaining batter.
4.

Whisk icing sugar, lemon zest and juice, lime zest and juice and rosemary leaves in a bowl to a thick icing. Pour over madeleines and serve immediately.