Key Lime Madeleines
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Madeleine Pans= nonstick with 2 tablespoon capacity
superfine caster sugar or Baker's sugar
key lime zest
(at room temperature)
pure lime oil
(melted and cooled)
Key Lime Glaze:
sifted powdered sugar
key lime zest
key lime juice
Whisk together the caster sugar, lime zest, eggs, vanilla, lime oil and honey.
Stir the heavy cream into the melted butter to help make sure it is cool, then add that to the egg mixture and stir again.
Mix the flour, baking powder and salt in a small bowl, then add gradually to the batter, stirring to keep the batter smooth.
Cover batter and chill in the refrigerator for one hour.
About half hour into that, start preheating your oven to 425F, with the rack in the center.
Spray madeleine pans with Baker's Release spray.
Take the batter out of the fridge and use a one tablespoon size cookie scoop to scoop the batter into the molds.
Tap the pan lightly and place in the freezer for ten minutes.
Remove pan from freezer and bake in the hot oven for six minutes or until bumps have formed.
Turn the pan around and reduce the oven temp to 325F.
Bake for six minutes more or until browned at the edges and spongy-firm.
Cool in pan five minutes then finish cooling them on a wire rack.
Repeat with the remaining batter. You should get 18 (I got 17.5 but probably could have squeaked that other one out).
Whisk together the glaze and drizzle the undersides and allow to dry.
They are said to be best eaten fresh, so eat within one day. Day one will have crisp edges. Day two will be soft but still good. We had none left after that to say.
From the kitchen of palatablepastime.com
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