This Calamansi Madeleines is made with fresh Calamansi juice and coated with a sweet calamansi glaze. They are buttery and a little sweet and sour.
These are just the most dainty little cakes. I love the scallop shape how you can finish them in two bites. Hehe.
Make sure you rest the batter for a bit before baking. In this recipe we don't heat up the oven until after the batter is made. So the resting time is built in!
Ingredients
This is what you will need to make the Calamansi Madeleines batter.
Eggs - Use 2 eggs at room temperature.
Calamansi Juice - I used fresh juice here and for the batter you just need about 1 teaspoon.
Super Fine Sugar - Use the finest sugar you can find. Usually it's called baking sugar.
Powdered Sugar - Yes we do use another type of sugar here and it's the powdered version.
Vanilla Extract - You can use paste as well.
All Purpose Flour - Measure out ½ cup of flour and make sure it's sifted twice.
Baking Powder - This is going to give the Calamansi Madeleines some lift.
Butter - You are going to use melted butter in this recipe.
Hot Water - Make sure the water is super hot.
For the the Calamansi Glaze this is what you will need.
Powdered Sugar - You do need powdered sugar again to make the glaze.
Calamansi Juice - Measure out 1 teaspoon of calamansi juice.
Milk - Just add a touch to loosen out the glaze.
What is Calamansi?
Calamansi or Kalamansi is a native tiny citrus fruit from the Philippines. It has more juice than a lime and more pucker than a lemon. Calamansi can be used in juices, marinades, dipping sauces (sawsawan), making sweet bakes or even flavorful noodles. A truly versatile fruit!
How To Make Calamansi Madeleines
In a large bowl whisk together the the eggs and add in the calamansi juice. Whisk again.
Add in the super fine sugar, powder sugar and vanilla. Mix with a mixer until thick and creamy and almost doubled in volume.
Mix with a mixer until thick and creamy and almost doubled in volume.
In a small bowl add the flour and baking powder. Mix well.
Add the flour mixture to the egg and sugar mixture.
Add the melted butter by dripping it down the insides of the bowl.
Do the same thing with the hot water.
Fold in the flour until there are no lumps and the batter is smooth.
Leave the batter to rest in the refrigerator until the oven is at the right temperature.
To prep for baking spray a Madeleine pan with baking spray. Then pre-heat the oven to 350F.
Place a tablespoon of batter into each cavity and bake for 10 minutes.
Transfer the just baked Calamansi Madeleines to a wire rack to cool fully.
How To Glaze Your Calamansi Madeleines
To make the glaze in a small bowl mix the calamansi juice with the powdered sugar. Add in teaspoons of milk until the glaze is a runny consistency.
Mix well until there are no lumps.
Take a cooled down Calamansi Madeleine and dip it scallop side down. Let any excess glaze drip off.
Then put the Calamansi Madeleines back on the wire rack so the glaze can harden. Repeat with the rest of the tiny cakes.
How To Serve and Store Your Calamansi Madeleines
It's best to eat them a day after, as they do get even more buttery as time goes by. After a day the glaze does melt off, so try to eat them as soon as possible.
As far as storage, keep them in an airtight container in the freezer and defrost when ready to eat. However note that the glaze will probably be absorbed by the Calalmansi Madeleines. Don't worry it will still taste good!
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Equipment
- Hand Mixer
- Madeleine Pan
Ingredients
For The Batter
- 2 Eggs at room temperature
- 1 Teaspoon Calamansi Juice
- 2 Tablespoons Superfine Sugar
- 2 Tablespoons Powdered Sugar
- 1 Teaspoon Vanilla Extract
- ½ Cup All Purpose Flour sifted twice
- 4 Tablespoons Melted Butter
- 1 Tablespoon Hot Water
For the Glaze
- ½ Cup Powdered Sugar
- 1 Teaspoon Calamansi Juice
- 1-2 Teaspoons Milk
Instructions
Make the batter
- Beat the eggs, calamansi juice, superfine sugar, powdered sugar and vanilla in a bowl until thick and creamy and doubled in volume.
- Mix the baking powder and flour and sift it twice. Sift it again over the egg mixture. Then pour the butter and water down the side of the bowl. Fold the ingredients until the batter is smooth with no lumps.
- Leave the mixture to rest in the refrigerator. While you prep the oven and baking tin.
- Spray the Madeleine tin with baking spray and pre-heat the oven to 350F.
- Once the oven is heated up place 1 tablespoon of batter into each Madeleine hole.
- Bake for 10 minutes and transfer to a wire rack to cool.
Glaze
- Once the Madelines are cool make the glaze.
- Combine the powdered sugar and calamansi juice and mix well. Add milk until the glaze is runny.
- Take a cooled down Calamansi Madeleine and dip it scallop side down. Let any excess glaze drip off. Then put the Calamansi Madeleines back on the wire rack so the glaze can harden. Repeat with the rest of the tiny cakes.
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