Yuzu Madeleines

This is a recipe my daughter Lisa found for me from the team at Delicious Magazine. It has yuzu in the batter as well as a yuzu glaze. The original link is https://www.delicious.com.au/recipes/yuzu-madeleines-recipe/cpg9rwke

Ingredients

• 2 small eggs (80g in total), at room temperature
• 86g plain flour
• 30g almond flour
• ¾ tsp baking powder
• 72g caster sugar
• Finely grated zest of ½ yuzu, plus extra to garnish (see notes)
• 1 tsp runny honey
• 1 tsp yuzu juice
• 100g unsalted butter, melted, plus extra for greasing

 Yuzu glaze

• 150g pure icing sugar
• 1 ½ tbs yuzu juice

 Method

1. Remove eggs from fridge 1 hour before using to bring to room temperature. Preheat oven to 200°C (conventional heat, see notes).

2. Sift both flours and baking powder into a medium bowl and set aside.
In a medium heatproof mixing bowl, gently whisk whole eggs, sugar, lemon zest and honey over a saucepan of simmering water (don’t let base of bowl touch the water) until sugar is completely melted. Add the sifted dry ingredients and a large pinch of fine salt, and whisk gently for 30 seconds until there are no lumps.

3. Add yuzu juice and melted butter and whisk for 30 seconds until well combined. Cover the mixture with plastic wrap and refrigerate for 30 minutes to rest.

4. Grease a madeleine pan with extra butter, then spoon batter evenly between moulds. Reduce oven to 190°C and bake for 8-10 minutes, depending on the oven's strength (check by touching the top of the madeleine ‘belly’; it should not be wet when done).

5. Cool madeleines in the moulds to maintain their shape. For the yuzu glaze, mix both ingredients in a small bowl until well combined. Once madeleines are cooled, brush yuzu glaze thinly over the top of each madeleine. Immediately top with extra zest before glaze sets firm.

6. Serve yuzu madeleines immediately.

Recipe Notes

You’ll need a madeleine pan for this recipe. For perfect madeleines, bake using conventional heat, rather than fan-forced.