Description
Sweet French “Lemon Madeleines” promise delicate shell-shaped pleasure with zesty citrus notes. Delicate pastries melt perfectly, delivering classic French bakery magic that invites pure culinary delight.
Ingredients
Scale
Main Ingredients:
- 2/3 cup (90 grams) all-purpose flour
- 2 large eggs, room temperature
- 1/2 cup (113 grams) unsalted butter, melted & slightly cooled
- 1/3 cup (67 grams) granulated sugar
Flavor Enhancers:
- 1 tablespoon honey
- 1 teaspoon pure vanilla extract
- Finely grated zest of 1 lemon
Seasoning and Additional Ingredients:
- 1 teaspoon baking powder
- 1/4 teaspoon fleur de sel or fine sea salt
- 2 tablespoons (1 ounce) whole milk
- Confectioners sugar for dusting (optional)
For the Glaze (Optional):
- 1/2 cup (60 grams) confectioners sugar
- 1 1/2 to 2 tablespoons freshly squeezed lemon juice
Instructions
- Blend flour, baking powder, and salt in a mixing vessel. Reserve for later use.
- Massage sugar and lemon zest together with fingertips until aromatic, releasing citrus oils. Incorporate eggs and whip with electric mixer for approximately 5 minutes, creating a voluminous, pale mixture.
- Introduce honey and vanilla extract, blending thoroughly into the egg mixture.
- Delicately incorporate dry ingredients using a silicone spatula, maintaining a light touch. Gently fold in melted butter and milk until uniformly combined.
- Seal batter with plastic wrap, ensuring direct contact with surface. Refrigerate for minimum 60 minutes to enhance flavor development and texture.
- Liberally coat madeleine pan with non-stick baking spray. Distribute batter evenly using a portioning scoop. Return pan to refrigerator for additional chilling.
- Heat oven to 400°F. Position a heavyweight baking sheet inside during preheating to create consistent heat distribution.
- Position madeleine pan on preheated baking sheet. Bake for 11-13 minutes until edges turn golden and surface springs back when touched.
- Immediately release madeleines by inverting pan onto work surface. Transfer to cooling rack.
- Whisk confectioners’ sugar and lemon juice until achieving a smooth, glossy glaze.
- Immerse each madeleine’s curved surface into glaze, allowing excess to drip away.
- Arrange glazed madeleines on wire rack. Return to oven for 1-3 minutes, monitoring closely to prevent burning. Remove at first sign of glaze bubbling.
- Allow madeleines to cool completely, permitting glaze to set and flavors to stabilize.
Notes
- Chill the batter and pan thoroughly to achieve the signature madeleine “bump” and light, airy texture.
- Use fresh lemon zest for maximum citrus flavor and always zest before juicing to capture the most aromatic oils.
- Avoid overmixing the batter when folding in dry ingredients to maintain a delicate, tender crumb.
- Prep madeleine pan meticulously with baking spray to ensure easy release and perfect shell-like shapes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 155
- Sugar: 12g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg