Madeleines are little French delights, shell shaped with a slightly-lighter-than-cake like texture (that’s the technical term, right there). I first blogged about them here and regularly come back to the base mix to try a new flavour combo.
The plain ones are a household staple around here– You can whip them up in minutes and be eating them, still a little too hot to hold, before you know it. I don’t think you can ever really top a simple Madeleine with it’s hints of lemon and dusted generously in icing sugar. Having said that, there are some flavours that come pretty close, and I think this might be one of them….
Coconut oil, icing sugar and lime juice were essentially all I used for the icing, topped with a sprinkling of desiccated coconut. The flavours inside were grated lime zest, a teeny bit of lime juice and more desiccated coconut.
They ended up having a really subtle flavour of lime that comes through first, with the coconut coming up behind it.
- 100g unsalted butter (instead of 90g)
- 90g plain flour
- 2 tbsp agave syrup (rather than 2tsp honey)
- 100g icing sugar
- 1 tsp baking powder
- 2 medium eggs
- 1 lime (zest and juice)
- 25g dessicated coconut
- 1 tsp coconut oil
Melt the butter and syrup in a pan and then leave to cool.
Brush a Madeleine tray with the melted mixture and dust with a little flour.
Sift together flour, 40g icing sugar and baking powder together in a bowl.
Stir in melted butter mixture.
Once combined, mix in eggs, lime zest and coconut.
Spoon mixture into Madeleine tray, filling only 2/3rds of the way.
Bake for 10 mins at 180 degrees.
Whilst the Madeleines bake, mix together the coconut oil, lemon juice and remaining icing sugar.
Once cooled and removed from the tray, dip each Madeleine into the icing and leave to set.