Lemon Glazed Madeleine's

This is a David Lebovitz recipe that I've had stored away for a long time, just waiting for the right moment to bake.  This morning was not that moment!  My only advice to anyone wanting to make these would be to follow the recipe to the letter - buy a metal Madeleine pan and be sure to rest the mixture as described.  Skipping (or skimping!) on these steps will result in perfectly edible and tasty Madeleine's but they will give you no end of grief along the way!  For this reason the below recipe appears pretty much exactly the same as it does on David's blog.

Lemon Glazed Madeleine's from David Lebovitz
3 large eggs, at room temperature
130g granulated sugar
Rounded 1/8 teaspoon salt
175g plain flour
1 teaspoon baking powder (optional)
Zest of one small lemon
120g unsalted butter, melted and cooled to room temperature, plus additional melted butter for preparing the molds
For the Lemon Glaze
150g icing sugar
1 tablespoon freshly-squeezed lemon juice
2 tablespoons water

Brush the indentations of a Madeleine mold with melted butter. Dust with flour, tap off any excess, and place in the fridge or freezer.

In the bowl of a standing electric mixer, whip the eggs, granulated sugar, and salt for 5 minutes until frothy and thickened.

Spoon the flour and baking powder, if using, into a sifter or mesh strainer and use a spatula to fold in the flour as you sift it over the batter. (Rest the bowl on a damp towel to help steady it for you.)

Add the lemon zest to the cooled butter, then dribble the butter into the batter, a few spoonfuls at a time, while simultaneously folding to incorporate the butter. Fold just until all the butter is incorporated.

Cover the bowl and refrigerate for at least 1 hour. (Batter can be chilled for up to 12 hours.)

To bake the Madeleine's, preheat the oven to 220C.

Plop enough batter in the center of each indentation with enough batter which you think will fill it by 3/4′s.  Do not spread it.

Bake for 8-9 minutes or until the cakes just feel set. While the cakes are baking, make a glaze in a small mixing bowl by stirring together the icing sugar, lemon juice, and water until smooth.

Remove from the oven and tilt the Madeleine's out onto a cooling rack. The moment they’re cool enough to handle, dip each cake in the glaze, turning them over to make sure both sides are coated and scrape off any excess with a dull knife. After dipping, rest each one back on the cooking rack, scalloped side up, until the cakes are cool and the glaze has firmed up.

Storage: Glazed Madeleine's are best left uncovered, or not tightly-wrapped; they’re best eaten the day they’re made. They can be kept in a container for up to three days after baking, if necessary. I don’t recommend freezing them since the glaze will melt.

Makes 24 Madeleine's
Taken from the blog of David Lebovitz