Lime sugar madeleines
( SERVES 12 )

NZ Herald 1/3/2005

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3	Limes, zest and juice
⅓ cup	Granulated white sugar

Combine almonds and icing sugar in a food processor and grind until very fine.
Remove to a bowl. Add egg, egg white, lime zest and juice of 1 lime and whisk to combine.
Stir in sifted flour and melted butter to form a batter, which will be quite runny.
Cover with plastic wrap and chill for at least 2 hours or up to 24 hours for mixture to firm.
When ready to cook madeleines, preheat oven to 190 degC.
Spray 12-hole madeleine shell pan with oil and place 1 tablespoonful of mixture into each (or use patty pans if you don’t have shell-shaped pans.)
Bake for 10-15 minutes or until puffed in the centre, firm and golden.
Remove to a wire rack and immediately drizzle with sugar crust mixture (sugar and zest and juice of 3 limes).
Last 2-3 days stored in an airtight container.

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