Ingredients: 3 large eggs, at room temperature,130g golden caster sugar,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
Instructions:
- 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.
