Lemon Madeleines

By Leslie Blythe    

February 4, 2022

Our neighbor gave us an enormous bag of lemons, so I made Lemon Madeleines. They are easy to make, but you have to have a Madeleine pan. They came out super moist and lemony.

  • Prep: 35 mins
  • Cook: 10 mins
  • Yields: Makes 2 dozen

Ingredients

¾ cup unsalted butter (1½ sticks), melted, plus more for pans

1½ cups cake flour, sifted (not self-rising)

½ teaspoon baking powder

¼ teaspoon coarse salt

3 large eggs

2 large egg yolks

¾ cup granulated sugar

1 teaspoon pure vanilla extract

2 tablespoons finely grated lemon zest

2 tablespoons fresh lemon juice (2 to 3 lemons total)

Confectioners' sugar, for dusting (optional)

Directions

1Preheat oven to 400° F. Butter two madeleine pans; set aside. Sift flour, baking powder, and salt into a bowl; set aside.

Put eggs, egg yolks, granulated sugar, vanilla, lemon zest, and juice in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and thickened, about 5 minutes. Mix in butter.

2Using a spatula, fold the flour mixture into the egg mixture. Let rest 30 minutes.

Pour batter into buttered pans, filling the molds ¾ full. Bake cookies, rotating pans halfway through, until edges are crisp and golden, 7 to 8 minutes. Let cookies cool slightly in pans on wire racks. Invert, and unmold. Dust with confectioners' sugar, if desired.

00:00

0 Reviews

All fields are required to submit a review.

This site uses Akismet to reduce spam. Learn how your comment data is processed.