Lemon Glazed Madeleines

Lemon Glazed Madeleines

Buttery cake-like cookies with a hint of lemon are a sweet treat with a cup of tea. Crispy and golden brown on the outside and soft and spongy inside!

I love Madeleines. LOVE them. I thought it would be fun a couple months ago to buy a madeleine pan and try them out. After I bought it I put it to good use and made many batches of delicious buttery madeleines! They are a quick yummy breakfast or snack. I’m going to make plenty of these during the school year so I can grab a couple on the go for breakfast. I know it seems somewhat ridiculous to buy a pan that can only be used for one thing but it’s SO WORTH IT. This is the one I have and it’s pretty cheap too!IMG_3039The baking crew: Baking powder, eggs, melted butter, lemon, vanilla extract, sugar, flour, and cornstarch.

Preheat the oven to 375 degrees F. Spray the madeleine pan with cooking spray (I do it just in case!). I have a non stick pan but if you don’t have one just make sure you butter and flour the pan.

With an electric mixer, beat the eggs, sugar, and vanilla on medium speed for about 4-6 minutes, or until light yellow and fluffy. It should turn a pale yellow color.

Add the melted and cooled stick of butter, lemon juice, and zest to the mixture and mix. If you don’t want to make them lemon flavored you can leave out the lemon and they will still taste delicious!IMG_3041Sift together the flour, cornstarch, baking powder, and salt, and carefully stir into the batter using a spoon or rubber spatula. IMG_3044Refrigerate for about 30 min.

With a large spoon, drop the batter into the pans, filling each shell almost full. Do not press into mold–the batter will fill up the shells as they bake.IMG_3045

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Bake the madeleines for 9-10 minutes, until they spring back when pressed. They should turn lightly golden on the outside.
Lightly tap the madeleines out onto a cooling rack and allow to cool.

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This is optional but I really wanted to drive home the lemon flavor so I made a quick lemon glaze.

For the optional glaze: mix together 1 tablespoon lemon juice and 1/2 cup powdered sugar in a small bowl until smooth. Dip the scalloped side of each madeleine into the glaze and set on a cooling rack. I left a couple un-glazed to see which ones I liked better (the ones in the front)–the glazed definitely won out though!

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You can certainly leave off the glaze and dust with confectioner’s sugar instead!
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Adapted from Ina Garten’s recipe

Take Two Tapas

Lemon Glazed Madeleines

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 30 madeleines

Lemon Glazed Madeleines

Ingredients

  • 1 stick unsalted butter (melted and cooled)
  • 2/3 cup + 2 tablespoons sugar
  • 3 eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
  • zest of one large lemon
  • 1 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup cornstarch
  • For the lemon glaze:
  • 1 tablespoon lemon juice
  • 2 tablespoons water
  • 3/4 cup powdered sugar

Instructions

  1. Preheat the oven to 375 degrees F. Spray the madeleine pan with cooking spray.
  2. With an electric mixer, beat the eggs, sugar, and vanilla on medium speed for 4-6 minutes, or until light yellow and fluffy.
  3. Add melted stick of butter, lemon juice, and zest to the mixture and mix.
  4. Sift together the flour, cornstarch, baking powder, and salt, and carefully stir into the batter using a spoon or rubber spatula.
  5. Refrigerate for about 30 minutes.
  6. With a large spoon, drop the batter into the pans, filling each shell almost full. Do not press into mold--the batter will expand.
  7. Bake the madeleines for 9-10 minutes, until they spring back when pressed.
  8. Lightly tap the madeleines out onto a cooling rack and allow to cool.
  9. For the glaze: mix together lemon juice, water, and the powdered sugar until smooth. Dip the scalloped side of each madeleine into the glaze and set on a cooling rack. It will harden after a couple hours and you can pack them up.

Notes

You can leave out the lemon zest and juice for vanilla madeleines

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