Lime & passion fruit madeleines

Instructions

1. 1

   Melt 140g butter in a small pan over a low heat for around 10 minutes or until it starts to smell nutty and has brown speckles through it. Add the lime zest and set aside to cool a little. Meanwhile, in a large mixing bowl mix the plain flour, baking powder and salt together with a fork. In a freestanding mixer or using an electric hand mixer, beat together the eggs and sugar for 5 minutes until pale, thick and fluffy. Whisk in the slightly cooled butter until incorporated. Using a large metal spoon, fold in the flour mixture in 3 batches. Chill for at least 4 hours (up to 24 hours).

2. 2

   Preheat the oven to 200°C, gas mark 6. Melt the remaining 30g butter and use about ½ to brush a 12-hole madeleine tin, then dust the holes with a little flour. Stir the batter, then spoon about 1 tbsp into each madeleine hole (you’ll have ½ the mixture left for the second batch). Bake for 10-11 minutes until each madeleine is golden and has a domed top. Use a teaspoon to ease the madeleines out of the tin, then transfer to a wire rack. Clean and dry the tin, then repeat with the melted butter and flour. Spoon the remaining batter into the madeleine holes and bake as before.

3. 3

   While the madeleines cool slightly, sift the icing sugar into a large mixing bowl, scoop in the pulp from the passion fruit and beat in enough of the lime juice to give a runny but coating consistency. Half dip the madeleines into the glaze, then serve or leave to cool completely.