Lime Madeleine Recipe
120g butter (melt and then allow to brown, set aside and cool a bit)
100g sugar (I used granulated)
60g flour (I used self-raising as that is all I had)
40g almonds (I ground them finely in small bowl of magimix with a dsst spn of the sugar for grinding powder)
Zest of a lime (you can use lemon, I didn't have one)
Put eggs and sugar in a bowl and whisk until frothy and pale yellow, ie like a pale rather slack meringue. Fold in very briskly but gently the flour and ground almonds, and then stir through the butter - making sure it is room temperature but not solidifying. When making a genoise, where you use normal melted butter, there is a danger it can split at this point, but I didn't have any problems.
Using a dessert spoon, I carefully filled the little shell shaped dimples in the pan.
Then bake at 190F for less than 10 minutes. Keep an eye on them as they cook fast. Turn out onto a cooling tray.
Found teenage son lurking with intent just now. There were 26.... no longer. Hope it fuels his A Level revision.
Tablecloth by www.annabelgrey.co.uk
Original story found here: http://www.bbc.co.uk/radio4/features/womans-hour/cooktheperfect/perfect/madeleines/