Welcome back to another delicious lactose free recipe. This week the focus is on decorating and trying new products.
When I first saw the new royal icing glazes from Over The Top I knew I had to try them and I knew just the recipe. Little sponge cakes coated in some beautiful metallic glazes sounded just perfect.
As always my Madeline’s were delicious and the glazes looked beautiful. There were some downsides but overall they were a decent product that I look forward to using more in the future.
Pros
- Absolutely beautiful.
- Easy to work with.
- Instructions are clear.
Cons
- Not the best taste.
- Does not set completely.
- Will always be sticky even if you set it in the fridge for a long time.
The recipes on this website have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Ingredients
Instructions
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Preheat your oven to 180°C and grease your tin.
- Melt your margarine.
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In a medium bowl add the eggs and sugar.
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Beat until frothy and pale.
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Add the vanilla extract and sift the flour into the egg mixture. Mix well.
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Add the warm margarine and mix well until smooth.
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Transfer the batter into a jug.
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Pour a small amount of the batter into the moulds until it is ¾ filled. The batter will rise as it cooks so you want there to be a little bit of room to rise.
- Place the tray into the oven to cook for 10 minutes.
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Invert the tray onto a wire rack to cool down.
- Repeat this process with the remaining batter. Make sure to spray the tin down before you fill it with the batter.
- Leave the madeleines to cool down completely.
- The next step is to prepare the icings.
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Tip the dust into a bowl and prepare a mug with water and a spoon.
- Use the spoon to tip in the amount of water listed on the instructions.
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Stir well. You will notice the icing starting to come together.
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Keep stirring until the icing has formed.
- I added in enough water so that it was flooding consistency. You can make it whatever thickness you want. Keep in mind the thickness will have a direct effect on the result.
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Tip the icing back in its original container. It will be easier to dip the madeleines.
- Do the same thing with the other icing so that it is prepared with the appropriate amount of water.
- Grab a large clean baking tray.
- Gently dip the bottom of the Madeline into the icing.
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Hold it still so the excess icing drips off.
- Place the Madeline onto the baking tray.
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Keep dipping the Madeline’s into the different icings and placing them onto the tray.
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If you notice little bubbles simply grab a sharp knife is skewer and break the bubble.
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Leave a gap in between them in case some of the icing glaze pools at the bottom. This is highly likely no matter how long you let the excess glaze drip off.
- Leave the Madeleines in the fridge so the icing sets a little.
- Congratulations you have made beautiful metallic Madeleines.
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Serve, devour and enjoy.
