Printable Area
Lemon Madeleines
Recipe courtesy Chuck Hughes
- Total Time:
- 2 hr 25 min
- Prep:
- 10 min |
- Inactive Prep:
- 2 hr |
- Cook:
- 15 min
- Level:
- Easy
- Yield:
- 24 madeleines
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
For the madeleines: Melt the butter in a small saucepan over low heat.
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.
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.
Preheat the oven to 425 degrees F (220 degrees).
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.
For the lemon glaze: Mix the confectioners' sugar and lemon juice in a bowl.
Before serving, dip the top of each madeleine in the lemon glaze. Garnish with lemon zest.
Cook's Note: Letting the batter rest in the refrigerator and then baking them at a high temperature will help the madeleines rise.