MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Sweet LionHeart's Pink Lemonade Madeleine Categories: Snacks, Citrus, Fruits, Cakes Yield: 28 Madeleines MMMMM------------------------MADELEINES------------------------------ 125 g Unsalted butter 2.5 ml Salt 1 Lemon; juice & zest 175 g Granulated sugar 150 g Eggs (3 lg) 7.5 ml Baking powder 275 g Cake flour; sifted MMMMM---------------------------GLAZE-------------------------------- 160 g Icing sugar; sifted 20 g Freeze-dried raspberries; - finely crushed, sifted to - remove seeds 1 Lemon; juice of 1 ds Milk or water; if needed In a microwave-safe bowl, melt the butter and then allow to cool. Combine the eggs, lemon juice, zest, and sugar in a bowl and whisk to combine. Whisk in the sifted flour and baking powder until smooth. Fold in the milk until incorporated then fold in the cooled melted butter. Cover the bowl of batter and place in the fridge to rest for at least 15 minutes. This batter can be made beforehand and kept in the fridge for a maximum of up to 3 days. Set the oven @ 200°C/400°F and grease your madeleine tray. Fill each hole with batter until 3/4 full and bake for 5 to 7 minutes, or until golden brown. Once baked, remove the madeleines from the baking tray after 5 minutes and transfer onto a wire rack to cool. Glaze: In a bowl, combine your sifted icing sugar and crushed freeze dried raspberries. Add in the lemon juice and stir to achieve a smooth, pourable glaze. If it's too thick, add a dash of milk or water. If it's too runny add some more sifted icing sugar. We like our glaze to run off the spoon but not set where you can see through it. Once your madeleines have cooled, one by one place them into the bowl of glaze, flip over and transfer to a wire rack for excess glaze to drip off. Allow to set for about 15 minutes before plating and serving with a cuppa tea! Storage: Store in an airtight container. Best eaten on the day baked. Recipe FROM: https://sweetlionheart.com Uncle Dirty Dave's Archives MMMMM