Lemon Madeleines
Lemon Madeleines
- Level: Easy
- Yield: 24 madeleines
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 166
- Total Fat
- 9
- Saturated Fat
- 6
- Carbohydrates
- 18
- Dietary Fiber
- 0
- Sugar
- 12
- Protein
- 3
- Cholesterol
- 68
- Sodium
- 35
- Total: 2 hr 25 min
- Prep: 10 min
- Inactive: 2 hr
- Cook: 15 min
- Level: Easy
- Yield: 24 madeleines
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 166
- Total Fat
- 9
- Saturated Fat
- 6
- Carbohydrates
- 18
- Dietary Fiber
- 0
- Sugar
- 12
- Protein
- 3
- Cholesterol
- 68
- Sodium
- 35
- Total: 2 hr 25 min
- Prep: 10 min
- Inactive: 2 hr
- Cook: 15 min
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.
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