Dipped Lemon Madeleines

I like to rest my madeleine batter in the fridge for at least an hour before I want to bake them, so do give yourself a little time for this. Patience and care in baking will always end in a better batter! Madeleines are wonderful still hot from the oven, simply rolled in caster (superfine) sugar, but they can be eaten cooled and dipped into all kinds of sauces, curds or even melted chocolate. Here I have suggested dipping them into an icing made with fresh berry juice, then topped with som