MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lemon-Glazed Madeleines
 Categories: Cookies, Snacks, Citrus, Cakes
      Yield: 24 servings
 
      3 lg Eggs; room temp
    2/3 c  (130 g) granulated sugar
    1/8 ts Salt
  1 1/4 c  (175 g) flour
      1 ts Baking powder; (opt)
           Zest of one small lemon
      9 tb (120 g) unsalted butter;
           Melted, cooled to room temp,
           - additional melted butter
           - for preparing the molds
    3/4 c  (150 g) powdered sugar
      1 tb Fresh-squeezed lemon juice
      2 tb Water
 
  Brush the indentations of a madeleine mold with melted
  butter. Dust with flour, tap off any excess, and place
  in the fridge or freezer.
  
  In the bowl of a standing electric mixer, whip the eggs,
  granulated sugar, and salt for 5 minutes until frothy
  and thickened.
  
  Spoon the flour and baking powder, if using, into a
  sifter or mesh strainer and use a spatula to fold in the
  flour as you sift it over the batter. (Rest the bowl on
  a damp towel to help steady it for you.)
  
  Add the lemon zest to the cooled butter, then dribble
  the butter into the batter, a few spoonfuls at a time,
  while simultaneously folding to incorporate the butter.
  Fold just until all the butter is incorporated.
  
  Cover the bowl and refrigerate for at least 1 hour.
  (Batter can be chilled for up to 12 hours.)
  
  To bake the madeleines, set the oven @ 425°F/218°C.
  
  Plop enough batter in the center of each indentation
  with enough batter which you think will fill it by 3/4's
  (you'll have to eyeball it, but it's not brain-surgery
  so don't worry if you're not exact.) Do not spread it.
  
  Bake for 8-9 minutes or until the cakes just feel set.
  While the cakes are baking, make a glaze in a small
  mixing bowl by stirring together the powdered sugar,
  lemon juice, and water until smooth.
  
  Remove from the oven and tilt the madeleines out onto a
  cooling rack. The moment they're cool enough to handle,
  dip each cake in the glaze, turning them over to make
  sure both sides are coated and scrape off any excess
  with a dull knife. After dipping, rest each one back on
  the cooking rack, scalloped side up, until the cakes are
  cool and the glaze has firmed up.
  
  NOTE: If you use baking powder, they may take another
  minute or so to bake since the batter will rise higher.
  They're done when the cakes feel just set if you poke
  them with your finger. Avoid overbaking.
  
  Recipe by: David Lebovitz
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM