Stir-Fried Shredded Chicken and Mushrooms With Balsamic
You can never have too many main course recipes, so give Stir-Fried Shredded Chicken and Mushrooms With
Lemon glazed madeleine
Details
- Serving Size: 64
- Vegetarian: True
- Weight Watchers: 2 Points
Cuisine
- dessert
Ingredients
- 3 large eggs, at room temperature
- 130g golden caster sugar
- 170g all purpose flour
- 1/8 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1 tsp vanilla extract
- 130g unsalted butter, melted, then cooled to room temperature
- 150g powdered sugar
- 2 Tbs of lemon juice
- 1 Tbs water
Instructions
Brush the mould with melted butter and dust with flour then put it in the fridge.
Whip the eggs and sugar until it becomes thicker and frothy.
Sift the flour and baking powder into the egg mixture and fold.
Add the vanilla extract into the cooled melted butter.
Cover the bowl with a cling film and refrigerate for at least 1 hour (maximum of 12 hours).
Remove madeleines from mould onto cooling rack.
Once cool enough to handle, dip each madeleine into glaze and make sure both sides are coated.
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