Vanilla Madeleines with Strawberry Glaze

Ingredients:

Cakes

• 3 eggs
• 1 egg white
• 2/3 cup (133 g) granulated sugar
• 1 tablespoon liquid honey
• 1/4 teaspoon salt
• 1 1/4 cups (156 g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup (114 g) unsalted butter
• 2 1/2 teaspoon pure vanilla extract
• zest of 1 lemon

Strawberry Glaze:

• 4-5 fresh strawberries, large and ripe
• 1 cup (120 g) icing sugar, sifted
• 2-3 teaspoons warm water
• 1 drop pure vanilla extract (optional)

Directions:

1. In a stand mixer with the paddle attachment beat eggs and egg white, sugar, honey and salt until pale and thick, approx. 5-6 minutes (on medium-high speed).
2. In a small saucepan melt the butter with the vanilla extract and lemon zest. Remove from the heat and let the butter mixture cool until just warm. Set aside.
3. Meanwhile, in a separate bowl, sift flour with baking powder. Add a third of the flour mixture to the egg mixture and lightly fold to combine. Do this two more times until all the flour is combined with the egg mixture.
4. In a separate, small bowl combine the warm butter with approx. 1/4 of the batter, whisk to combine. Then, add the mixture to your batter and lightly fold just until combined.
5. Cover the batter in plastic wrap and refrigerate for at least 2 hours or until the next day (overnight is best). It is very important for the batter to be cold before baking, the thermal 'shock' is necessary for a good 'bump' on the Madeleine.
6. Preheat oven to 350°F.
7. Prepare Madeleine pans. Melt approx. a tablespoon of butter and brush each mould with the melted butter. Add flour to each mould and shake the pan to ensure you cover each mould with flour. Dump out any extra flour.
8. Drop a tablespoon size of batter into the middle of each mould (do not spread the batter out or overfill the moulds).
9. Bake for approx. 8-10 minutes or until the sides are browning and the cakes lightly spring back.
10. Slide Madeleines onto a cooling rack.
11. Meanwhile, make your strawberry glaze.
12. Using a sieve, squish strawberries to remove the juices. Discard the pulp and seeds.
13. In a small bowl add icing sugar and strawberry juice and whisk to combine. Add 1 tablespoon of warm water at a time to reach the desired consistency for dipping. Add more water for a thinner glaze and more icing sugar to thicken the glaze. Add a drop of vanilla extract (optional). If you want a stronger pink colour add a drop or two of red food colouring.
14. Once the Madeleines are cool dip the tops into the strawberry glaze. Place the dipped Madeleines on a wire rack for the icing to set. Dust with icing sugar (optional).

NOTES

Madeleines are best served the same day. Store leftovers in an airtight container for up to two days or freeze for a month.

Prep Time: 24 hours
Cook Time: 10 minutes
Total Time: 24 hours 10 minutes
Yield: 42

Thanks to Baking For Friends