Honey Madeleines with Lemon Icing
Cook Time 30 minutes + resting time
For the honey syrup
½ lemon, fine zest
For the honey madeleines
90g unsalted butter
150g caster sugar
20g soft light brown sugar
½ tsp salt
180g plain flour
5g baking powder
For the lemon icing
120g icing sugar, sieved
30ml lemon juice
For the madeleines, in a small saucepan, cook the butter to a light nutty brown colour, whisking occasionally - Remove from the heat and strain the butter through a sieve into a small bowl.
Use a whisk to beat the eggs, sugar, honey and salt - Continue to beat until the mixture becomes pale and doubles in volume.
Sieve the flour with the baking powder and gently fold this into the batter followed by the butter mixture.
Rest the batter for a minimum of a couple of hours in the fridge or preferably overnight.
Preheat an oven to 190°C and line a madeleine tray with melted butter and a light dusting of flour.
Once rested, spoon or pipe the mixture into the moulds and bake for 12-15 minutes or until golden & cooked - the sponge should spring back when pushed lightly with the tip of your finger.
For the honey syrup, bring the ingredients to boil in a small saucepan and set aside to cool.
Gently turn the madeleines out and brush them lightly with the honey syrup and leave to cool.
Make the icing by mixing the lemon juice into the icing sugar to the desired consistency - Spoon the icing onto the madeleines and serve immediately.