Citrus Madeleines

These buttery little sponge cakes are feather-light and eaten as a cookie. Instead of the glaze, you can dip them halfway into melted bittersweet chocolate or dust them with icing sugar. You will need a special madeleine pan, available at most kitchen supply stores.

• Ready In: 27 mins
• Serves: 24
• Yields: 24 madeleines

Ingredients

• 3  eggs
• 1⁄2 cup unsalted butter, melted
• 2  teaspoons lemon rind, grated
• 2  teaspoons lime rind, grated
• 2  teaspoons  orange rind, grated
• 1⁄4 teaspoon vanilla
• 3⁄4 cup all-purpose flour
• 1⁄2 cup granulated sugar
• 1⁄3 cup  ground almonds
• 1⁄2 teaspoon salt

• Glaze

• 3⁄4 cup icing sugar
• 1  tablespoon lemon juice

Directions

1. In large bowl, whisk together eggs, butter, lemon, lime and orange rinds and vanilla.
2. In separate bowl, whisk together flour, sugar, almonds and salt ; whisk into egg mixture.
3. Spoon by heaping 1 tbsp into each mould of 2 well-greased 12-mould madeleine pans.
4. Bake in centre of 350°F oven for 12 to 15 minutes or until edges are golden brown.
5. Loosen with tip of knife. Invert onto rack and let cool.
6. Glaze: In small bowl, whisk sugar with lemon juice; brush over cooled madeleines.
7. (Make-ahead: Store in airtight container for up to 24 hours or freeze for up to 1 week.).