Lisa in Paris - Lemon Drizzle Madeleines

Lemon Drizzle Madeleines

Ingredients:

2 eggs

100g caster sugar

1 tbsp vanilla bean paste

125g plain flour, plus extra for dusting

a small teaspoon baking powder

70g melted and cooled butter and extra for greasing

25 ml milk

Zest of 2 lemons

For the drizzle:

Juice of 2 lemons

100g icing sugar

METHOD:

Pre-heat oven to 190C

Whisk the eggs, sugar and vanilla bean paste in a stand mixer until they are light and fluffy and leaving a ribbon in the mixture. This takes about 6 mins in a stand mixer on high

Lightly fold in the flour and baking powder and then the melted butter, milk and lemon zest. Leave to stand for 20 mins. The longer you leave it the more the madeleine will rise in the centre.

Brush the madeleine tray with the extra melted butter and leave to set then dust with a little flour. Gently spoon or pipe the madeleines into the moulds and bake for 8-10 mins . I use a piping bag as I find it much easier. You will need to do in batches as the mixture makes about 15 madeleines.

While the madeleines are baking heat the lemon juice and icing sugar in a small pan and whisk together until combined.

Place madeleines on a cooling rack with a baking tray underneath the rack. Make holes in the madeleines using a wooden skewer and pour the lemon sugar syrup over the top, I drizzle then coat them in the remaining syrup that is on the baking tray. You could just dip them in the syrup. Serve.