Brush Madeline moulds with melted butter, sprinkle with flour then shake the excess out. Place the mold into fridge or freezer.
With mixer fitted with whip attachment, whip eggs, salt & sugar for 5 minutes, until very thick but fluffy.
Sift flour and powdered sugar into the bowl with whipped eggs, then gently fold it in until fully incorporated.
Add zest of the lemon to the melted then cooled to room temperature butter, and keep adding and folding this mixture to the whipped egg mixture, until fully incorporated.
Coveer the bowl and leave in the fridge for 1 hour (can be refrigerated up to 12 hours).
Heat oven to 425F.
Fill each madeline mold 3/4 full, leaving it in the middle without spreading it out.
Bake in pre-heated oven for 8-9 minutes or until the cookies are baked through and pressing on them with finger does not make them sink.
While the cookies are baking make the glaze:
In a bowl mix powdered sugar, lemon juice and water until smooth and no lumps appear.
Remove cookies from oven, shake them out of the mold. Once cookies are cool enough to hold in hands, dip each madeline in the glaze, rotating so that all sides are covered. Scrape off excess with the dull side of the knife. Place each Madeline shell design side down and allow the glaze to harden.
David Lebovits’ Lemon Madelines
Amount Per Serving
Calories 68Calories from Fat 45
% Daily Value*
Saturated Fat 3g19%
Vitamin A 165IU3%
Vitamin C 0.2mg0%
* Percent Daily Values are based on a 2000 calorie diet.