Gorse & Lime Madeleines
Gorse is plentiful in Ireland and comes into season in March/ April. They have a slight sweet fragrant of coconut which goes really well with lime. These pretty Madeleines are perfect for afternoon tea for something a little different.
- Pre heat the oven to 200c. Grease and flour a madeleine tray (12 unit).
- Using a Nutri-bullet, food processor or similar blade blender, blend the lime zest, sugar, coconut, and gorse flowers until the mix turns yellow (20 seconds).
- Place the yellow sugar into a medium size bowl along with the 2 eggs and whisk using a hand blender with whisk attachments until its light and fluffy. Add in the flour, melted cooled butter, lime juice and zest and continue to whisk until it has come together.
- Spoon the mix into each madeleine until it almost fills each madeleine unit. Tap the tray off the table to omit any air bubbles. Allow to sit for 15 minutes before baking. Bake for approx. 8 minutes. Remove the tray from the oven and transfer the madeleines to a wire rack to fully cool before icing.
- For the icing...
- Place the icing sugar, gorse flowers and lime juice in a blade blender and blitz for20 seconds until it turns yellow. Pass through a fine sieve to remove any bits. Adjust the consistency of the icing if needed with icing sugar or lime juice to achieve a consistency of pouring cream. Dip each madeleine into the icing and decorate with flowers. Allow the icing to set for 30 minutes before eating. Enjoy!
- Bugs sometimes like to hide inside the gorse flowers, so be sure to check inside each flower using some tweezers to ensure no bugs are harmed in the making of these madeleines. Do not wash the flowers!
- 100g caster sugar
- 25g desiccated coconut
- 30 Gorse flowers (see notes)
- zest of 1 lime
- Juice of ½ lime
- 2 eggs
- 100g self-raising flour.
- 100g melted butter (cooled)
- 100g icing sugar
- 15-20 Gorse flowers (see notes)
- Juice of ½ lime
- 16 Gorse flowers to decorate.
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