Lemon Madeleines
Madeleines, perfect for a special occasion or high tea, are a delicious classic French cookie! The little tea cakes are baked in a special nonstick mold to form a distinctive shell pattern. The cookies traditionally have a puffy backside or a "hump".
Lemon Madeleines
Lemon is a fantastic flavor for Madeleines. Lemons, rich in vitamin C, can be found all year round, but the primary season is from late winter to early summer. The zest packs a refreshing punch and the juice comes right in with a bang to reinforce the zippy taste. Paired with white chocolate, the Lemon Madeleines taste fresh and bright, with a hit of sweetness from the chocolate. The lemon juice and zest help to keep the Madeleines moist.
Fresh zesty lemons
Try adding mix fun ins to your Lemon Madeleines. Add white chocolate chips or poppyseeds to the batter!
This is a great recipe for an intermediate level baker looking for an easy Madeleine recipe. You will need a Madeleine mold or mini muffin tin. The recipe is straightforward, but the technique itself is a good challenge!
Lemon and white chocolate
It's essential to prepare the Madeleine mold pan with melted butter because using a baking spray can slightly alter the texture of the cookie in our experience. The Lemon Madeleines recipe makes about 24 cookies, so after baking the first batch and releasing the cookies, wash and prepare the mold pan, and bake the remaining Madeleines. You can make the Madeleine batter in advance, just transfer the batter into a plastic bag and store for 4 hours up to a day in the refrigerator.
Batter
Our Lemon Madeleines start by preparing the pan. Generously brush melted butter into the wells. Mix together the dry ingredients and set aside. Next combine the sugar and zest together for one minute so it releases the fruit’s oil. Add the juice and eggs and beat until smooth and satiny, about 7-10 minutes. This is a critical step to help create the springy texture of the Lemon Madeleines. Add the melted butter, mix and then fold in the dry ingredients by hand. If desired you can chill the batter for 1 hour, up to a day.
Lemon Madeleines freshly baked
Carefully fill the wells of the prepared Madeleine pan about 3/4 way full, smoothing to flatten the tops. Gently tap the pan on the counter to release any air bubbles. Bake until just golden brown but do not overbake. Release and cool the Madeleines completely.
Lemon Madeleines all dressed up
To decorate the Lemon Madeleines, use a good quality melting white chocolate. Melt the chocolate and dip the room temperature Madeleines as shown in the picture. Just as the chocolate begins to set, decorate with sprinkles or lemon zest.
Lemon Madeleines
Serve the Lemon Madeleines with a cup of hot tea or coffee. The cookies are best eaten the same day as baking.
Lemon Madeleines
Ingredients:
- 2 tablespoons of melted butter, cooled slightly
- 1/2 cup of granulated sugar
- Juice and zest of a large lemon
- 4 eggs, room temperature
- 1 stick of melted butter, cooled slightly
- 2 tablespoons of vanilla extract
- 1 cup of all-purpose flour
- 1/4 teaspoon of baking powder
- 1/8 teaspoon of salt
- 1 cup of melting white chocolate melting wafers (or chocolate chips)
- Sprinkles or 1 tablespoon of lemon zest to decorate
Instructions:
- Preheat the oven to 350F. Generously brush melted butter into the wells of a Madeleine pan. You will use one tablespoon of melted butter both times you fill the Madeleine pan.
- In a medium bowl, mix together the flour, baking powder and salt, set aside.
- In a stand mixer fitted with a paddle attachment, mix the sugar and zest together for one minute so it releases the fruit’s oil. Add the juice and eggs and beat until smooth and satiny, about 7-10 minutes on medium high. Add the melted butter and extract, then mix for one minute. Fold in the dry ingredients by hand, scraping down the bowl as needed. If desired you can chill the batter for 1 hour, up to a day.
- Using a tablespoon, carefully fill the wells of the prepared Madeleine pan about 3/4 way full, smoothing to flatten the tops. Gently tap the pan on the counter to release any air bubbles. Bake for 10-11 minutes or until golden brown, rotating halfway through the bake time. Do not overbake. Place the pan on a cooling rack for 5 minutes and release the Madeleines. Cool completely.
- For the decoration, prepare a sheet pan with parchment paper and top with a cooling rack. Melt the chocolate in intervals of 30 seconds via the microwave and stir until melted and glossy. Dip the room temperature Lemon Madeleines as shown in the picture, placing each cookie on the rack as they set. Working quickly, and as the chocolate begins to set, decorate with sprinkles or lemon zest.
Notes:
• The Lemon Madeleines are best eaten the same day as baking. Store for 1-2 days in the refrigerator. • For more chocolate, add white chocolate chips to the batter! After filling the mold pan with batter, add white chocolate chips to the cookies. Sprinkle about ½ teaspoon of mini chocolate chips on each cookie and lightly press to flatten. Use about ½ cup of chocolate chips total. • A classic combination is lemon and poppyseed! Try adding 1/8 cup of poppyseeds to the finished batter. Instead of sprinkles, add poppyseeds as the decoration to the melted chocolate. • If you would like to skip the decoration, simply dust the cooled Lemon Madeleine’s with powdered sugar. • If you don't have a Madeleine pan, you can use a mini muffin pan instead.
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