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Calamansi Madeleines Recipe

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.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert, Merienda
Cuisine: Filipino, French
Servings: 24 Madeleines
Author: Rezel Kealoha

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

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.