Madeleines

Recipe: Vickie de Beer. Photo: Charles Russel

• 4 eggs
• 260 g caster sugar
• 280 g cake flour
• 15 ml baking powder
• 250 ml milk
• 100 g butter
• 5 ml vanilla essence

1. Beat the sugar and egg until light and foamy
2. Sift the flour and baking powder and fold into the egg mixture
3. Heat the milk and butter, but do not let it boil
4. Mix the warm milk mixture with the rest of the ingredients and add vanilla essence
5. Grease Madeleine pans with non-stick spray.
6. Mix 45 ml thyme leaves with the dough and scoop into the pan.
7. Bake for 10 minutes until cooked.
8. Prepare the basic Royal icing and mix with the juice of one lemon.
9. Dip the top of every Madeleine in the icing and leave to set.

Icing

Mix one egg white and 250 ml (1 cup) icing sugar (sifted).