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Preheat oven to 350 degrees. Butter and flour madeline pan or spray with nonstick cooking spray.
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In a microwave safe bowl, melt butter.
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In a large bowl, beat eggs, sugar, salt, and vanilla extract for 5 minutes on medium high speed.
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Once batter is pale and have doubled in volume, gently fold in lemon and lime zest.
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In a separate bowl, sift together flour, salt, and baking powder.
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Add sifted flour in three parts, gently folding flour into egg batter after each addition.
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Slowly pour butter into batter while folding it in.
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Spoon about 1 and ½ tablespoons of batter into each shell.
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Bake Madeleines for 8 to 10 minutes.
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Allow to cool for 5 minutes before removing from pan then cool completely.
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In a small bowl, combine powdered sugar and lemon and lime juice; stir until smooth.
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Either dip tops of madeleines into the glaze or pour over. Place on wire rack to dry.
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Enjoy immediately or store in an air tight container for up to one week. Freeze for up to one month.