Madeleine with mango and lemon glaze

Method

An early A.S. sweet treat that definitely has a Proustian effect on our regulars, especially when mangoes for this glaze are in season. You can achieve the seashell-like shape of a madeleine with a mould. For the madeleines 1 Preheat oven to 175°C. 2 Mix the flour, baking powder, and salt, and set the mixture aside. 3 Crack the eggs into a bowl. 4 Put the marzipan, sugar, vanilla, and lemon zest into a bowl and, using a mixer, blend at low speed until the sugar is incorporated. Add the butter little by little and increase the speed to medium high. Whip the mixture for 10 minutes. It should expand by 20%. 5 When the mixture is fluffy, add in the eggs one by one at 20 second intervals, or until each egg is fully integrated. 6 Scrape the dough off the blade. Sieve the dry mix into the dough and fold it together with a spatula. 7 Scoop the dough into a piping bag and pipe it into the madeleine moulds, about two thirds of the way full. Alternatively, spoon the dough directly into moulds. 8 Bake the madeleines for 15 minutes. 9 Remove the madeleines from the oven and let them cool before removing them from the moulds. For the mango and lemon glaze 10 While the madeleines cool, make the glaze by combining puréed mango, icing sugar, and lemon juice. Whisk the glaze until it’s smooth and thick. 11 Glaze the madeleines by coating the bottom side (the side that is shell shaped) with the glaze. 12 Leave the madeleines to dry, glazed side up, for 15–20 minutes.