Madeleines

4 eggs

175 g caster sugar

125 g plain flour (For Chocolate Madeleines, haiza substitute 2 tbsp Cocoa Powder for 2 tbsp of flour)

1 tsp baking powder

115 g unsalted butter, melted and cooled

1 tbsp grated lemon zest

For the glaze

375 g icing sugar, sieved

225 g unsalted butter, softened

Pinch of salt

1 tbsp grated orange zest

Icing sugar, fir dusting

1. Preheat the oven 175C
2. Grease a tin for 18 small madeleines.
3. In a medium bowl, beat the eggs and sugar until pale and thick.
4. Sieve the flour and baking powder into a separate medium bowl. Slowly add the flour to the egg mixture.
5. Pour in the melted butter and stir in the lemon zest.
6. Refrigerate for 20 minutes.
7. Spoon the batter into the tin, filling each mould about two-thirds full.
8. Bake for 20 minutes.
9. Remove tin from the oven and cool for 10 minutes.
10. For glaze, beat the icing sugar, butter, salt and orange zest together in a bowl using an electric whisk until smooth and creamy. smear a little glaze on each madeleine and dust with icing sugar.

Source : Resepi C&P from "500 cupcakes & muffins" by Fergal Connolly