Lemon Madeleines

(from largomason’s recipe box)

Letting the batter rest in the refrigerator and then baking them at a high temperature will help the madeleines rise.

Ingredients

  • MADELEINES:
  • 1 cup/250ml butter, plus more for the molds
  • 6 small or 4 large eggs
  • 1 cup/250ml sugar
  • Zest and juice of 1 lemon
  • 1 teaspoon/5ml vanilla extract
  • 1 1/2 cups/375ml all-purpose flour, plus more for the molds
  • 1 teaspoon/5ml baking powder
  • Lemon zest, for garnish
  • LEMON GLAZE:
  • 1/2 cup/125ml confectioners' sugar
  • Zest and juice of 1 lemon

Directions

  1. For the madeleines: Melt the butter in a small saucepan over low heat.

  2. Beat the eggs with the sugar in a bowl until pale, about 5 minutes. Add the lemon zest and juice and the vanilla. Stir in the flour and baking powder, and then the melted butter.

  3. Butter and flour two 12-cookie madeleine molds. (Traditionally, these have the shape of small shells.) Pour the batter into the molds, filling them three-quarters of the way. Refrigerate for at least 2 hours.

  4. Preheat the oven to 425 degrees F (220 degrees).

  5. Bake the madeleines for 5 minutes, then turn down the oven temperature to 350 degrees F (180 degrees C) and bake until golden brown and puffed in the center, about 10 minutes more.

  6. For the lemon glaze: Mix the confectioners’ sugar and lemon juice in a bowl.

  7. Before serving, dip the top of each madeleine in the lemon glaze. Garnish with lemon zest.

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