Lemon Madeleines
Our delicate lemon madeleines have both lemon zest and lemon juice adding a bright citrusy flavor to the moist cookies. When they finish baking dip them in a sweet lemony glaze for an extra pop of lemon. These little tea cakes are perfect for a snack or light dessert.
Servings: 20 Cookies
Ingredients
- 1-⅓ cup 160 grams all-purpose flour
- ⅔ cup 130 grams granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- zest of 1 lemon
- 3 large eggs room temperature
- 2 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 10 tablespoons butter melted and cooled to room temperature
For the Glaze:
- ¾ cup powdered sugar sifted
- 2 tablespoons lemon juice
- 1 tablespoon water
Instructions
- In a medium-sized bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest.
- Whisk the eggs, lemon juice, and vanilla together, then stir the egg mixture into the flour mixture.
- Pour the melted butter into the batter and whisk or fold until fully incorporated. The batter will look shiny and smooth.
- Cover the bowl with plastic wrap and refrigerate for at least hour to fully chill. This step will help the madeleines have a tall hump.
To Bake the Madeleines:
- Heat the oven to 375°F and grease and flour the madeleine pan. Alternatively, you can use a baking oil/flour spray, brushing into the crevices. Place the pan in the freezer for 10 minutes to chill.
- Using a tablespoon-sized cookie scoop, place a scoop of batter into each rounded cavity of the chilled pan.
- Transfer the pan to the center rack of the oven and bake for 7-8 minutes, or until the edges look golden and crisp and the cakes spring back when lightly touched. Remove from the oven and immediately flip them onto a kitchen towel, pattern side down, and cool for 10-15 minutes before glazing.
To Make the Glaze:
- While the madeleines are baking, stir the confectioners’ sugar, lemon juice, and water together until smooth.
- When the Madeleine cookies are cool enough to handle but still warm, dip the pattern side of each cookie in the glaze. Place on a wire cooling rack, pattern side up, until the glaze is dry.
Notes
- Chilling the batter will ensure a higher dome on the cookies.
- Do not leave the baked madeleines in the pan, as they will continue to cook from the heat of the pan and risk being dry.
- Beware of turning the madeleines from the pan directly onto a wire cooling rack, as they will leave wire-rack markings on the cookies. Wait until they have partially cooled on the kitchen towel before glazing.
- If you only have one madeleine pan, bake in batches and keep the remaining batter refrigerated until ready to bake.
- Wash the pan thoroughly between each batch of cookies and grease/flour the pan when ready to bake the remaining batch.
- Store leftover cookies in a covered container for up to three days.
Nutrition
Serving: 1 | Calories: 88kcal | Carbohydrates: 6g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 43mg | Sodium: 108mg | Sugar: 4g
