Lime sugar madeleines

Carolyn Robertson

Madeleines

1 cup	Icing sugar
¼ cup	Blanched almonds
2	Eggs, 1 whole, 1 white
1	Lime, freshly zested and juiced (Main)
½ cup	Flour, sifted
50 g	Butter, melted

Sugar crust

3	Limes, zested and juiced (Main)
⅓ cup	Sugar

Directions

1. Combine almonds and icing sugar in a food processor and grind until very fine.
2. Remove to a bowl. Add egg, egg white, lime zest and juice of 1 lime and whisk to combine.
3. Stir in sifted flour and melted butter to form a batter, which will be quite runny.
4. Cover with plastic wrap and chill for at least 2 hours or up to 24 hours for mixture to firm.
5. When ready to cook madeleines, preheat oven to 190C.
6. Spray 12-hole madeleine shell pan with oil and place 1 tablespoonful of mixture into each (or use patty pans if you don't have shell-shaped pans).
7. Bake for 10-15 minutes or until puffed in the centre, firm and golden.
8. Remove to a wire rack and immediately drizzle with sugar crust mixture - combine sugar with lime zest and juice.
9. Will keep for 2-3 days stored in an airtight container.