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Lemon Madeleines Recipe

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4.4 from 61 reviews

  • Author: Mary & Susan
  • Total Time: 1 hour 50 minutes
  • Yield: 20 madeleines

Description

Delight in these classic French Lemon Madeleines, tender little sponge cakes with a bright citrus zing. Perfectly baked until golden with a characteristic hump, these delicate treats are enhanced by a refreshing lemon glaze. Ideal for afternoon tea or a light dessert, they combine the buttery richness of traditional madeleines with the freshness of lemon zest and juice.

Ingredients

Batter Ingredients

  • 1 lemon’s zest
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 8 tablespoons unsalted butter (melted and cooled)
  • 1 tablespoon lemon juice

Glaze (Optional)

  • ½ cup powdered sugar
  • 1 tablespoon lemon juice
  • Lemon zest curls (optional, for garnish)

Instructions

  1. Prepare Lemon Sugar Mixture: In a stand mixer bowl or large mixing bowl, combine granulated sugar and lemon zest. Whisk briefly until fragrant to infuse the sugar with citrus aroma.
  2. Whisk Eggs and Sugar: Using medium-high speed, whisk the mixture for 8-10 minutes until it turns light yellow and becomes voluminous, reaching the ribbon stage where batter ribbons fall and slowly dissolve.
  3. Incorporate Dry Ingredients: Gently fold in the flour, baking powder, and salt until just combined without lumps. Avoid overmixing to keep batter airy.
  4. Add Butter: Pour in the cooled, melted butter and fold lightly until fully incorporated, being careful not to overmix to preserve airiness.
  5. Chill Batter: Cover the bowl or transfer batter to a piping bag. Chill in refrigerator for at least 30 minutes up to one day to allow batter to thicken.
  6. Preheat Oven and Prepare Pan: Set oven to 375°F (190°C). Lightly brush madeleine pan cavities with melted butter for nonstick performance.
  7. Fill Pan: Spoon or pipe about a scant tablespoon of batter into each cavity. Keep leftover batter chilled until baking.
  8. Bake Madeleines: Bake for 10-12 minutes until the characteristic hump is firm in the center and edges are a rich golden brown.
  9. Cool Madeleines: Let them cool in the pan for 5 minutes then gently remove onto parchment paper or a rack to finish cooling.
  10. Bake Remaining Batter: If any batter remains, allow pan to cool and repeat baking steps as needed.
  11. Prepare Lemon Glaze (Optional): Mix powdered sugar and lemon juice in a bowl until smooth for dipping.
  12. Dip and Garnish: When madeleines are warm but manageable, dip bases at an angle into glaze and optionally sprinkle with lemon zest curls.
  13. Final Cool and Serve: Place dipped madeleines on rack to set glaze for 10-15 minutes before serving fresh.

Notes

  • Ensure butter is melted but cooled to avoid cooking eggs when folding in.
  • Chilling the batter helps develop madeleine’s signature hump and texture.
  • Madeleines are best eaten the day they are made for optimal freshness.
  • Use a good madeleine pan to achieve classic shell shapes and uniform baking.
  • The lemon glaze is optional but adds a delightful tangy sweetness and glossy finish.
  • Prep Time: 40 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://mysimpledish.com/lemon-madeleines-recipe/