Pink Citrus Madeleines

1. 1

   Preheat the oven to 350 deg F (about 180 deg C). Prepare you madeleine moulds (I have a 9-mold madeleine pan - you will need two) by greasing with melted butter. Using half of the citrus tea-sugar mix, dust the molds, and tap out any excess. Reserve the other half and the excess for the cake batter.

2. 2

   In a bowl, sift the flour, icing sugar and baking powder together. Add the remaining tea-sugar mix and whisk lightly to combine.

3. 3

   Gently whisk in the remaining 6 tablespoons of butter, the egg yolks, meyer lemon zest, Meyer lemon juice, and the vanilla extract. Add the whipped egg whites to the mix and fold into the mixture.

4. 4

   Spoon the batter into the molds, about two-thirds full (a heaped teaspoon). Bake the madeleines in the centre of the pre-heated oven for 10 - 12 minutes until golden and well-risen, with a bronzed rim.

5. 5

   Remove from the oven and allow to cool in the pan for about 5 minutes before turning out onto a wire rack. Eat warm or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.