Madeleine cookies are a classic French dessert made with choux pastry, lemon zest, and sugar. This recipe is an easy way to make these classic treats at home.

Lemon madeleines are a classic French dessert. They are typically made with lemon zest, sugar, and butter. The dough is then rolled in granulated sugar before being baked until golden brown.

  • To make the madelaines
  • 9 tablespoons unsalted butter (135 g), heated and chilled to room temperature, plus extra melted butter for preparing the molds
  • 3 big, room-temperature eggs
  • granulated sugar, 1 cup (130 g)
  • 1/8 teaspoon salt, rounded
  • 14 cup flour (175 g)
  • 1 teaspoon powdered baking soda (preferably aluminum-free)
  • 1 small lemon, zest crated, ideally unsprayed
  • 34 cup powdered sugar (105 g)
  • In order to make the lemon glaze
  • 1 tablespoon lemon juice, freshly squeezed
  • a couple of teaspoons of water

Instructions:

I don’t believe the original tiny cakes had much of a hump, as Proust suggested, but rather a slight curvature. A pinch of baking powder was added somewhere along the way, and voila —a sensation was created.

  • Brush the indentations of a madeleine mold with melted butter to create the madeleines. Place in the freezer after dusting with flour and tapping off any excess.
  • Whip the eggs, granulated sugar, and salt in the bowl of a standing electric mixer for 5 minutes, or until foamy and thickened.
  • Fill a sifter or mesh strainer halfway with flour and baking powder, then sift it over the batter with a spatula to mix it in. (To assist balance the dish, place it on a wet towel.)
  • Add the lemon zest to the chilled butter, then drip the butter into the batter a few spoonfuls at a time, mixing in the butter as you go. Fold in the butter until it is well absorbed.
  • Refrigerate for at least 1 hour after covering the bowl. (You may refrigerate the batter for up to 12 hours.)
  • Preheat the oven to 425°F (210°C) before baking the madeleines.
  • Place a quantity of batter in the middle of each indentation using two tablespoons that you believe will extend to the top of the mold after the heat of the oven spreads it out. (You’ll have to estimate it, but this isn’t brain surgery, so don’t worry if you’re off.)
  • Do not distribute the dough; leave it in a mound.
  • Â Bake for 8 to 10 minutes, or until the cakes are springy and firm to the touch. While the cakes are baking, prepare a glaze by whisking together the powdered sugar, lemon juice, and 2 tablespoons water in a small mixing dish until smooth.
  • Remove the madeleines from the oven and place them on a wire rack to cool. Dip the cakes in the glaze as soon as they’re cool enough to handle, flipping them over to ensure both sides are covered. With a dull knife, scrape away any surplus. Set each cake back on the rack, scalloped side up, after dipping, to cool until the glaze has firmed up.
  • STORAGE: Glazed madeleines should be kept uncovered and consumed on the same day they are made (which is not too dificult). If required, they may be stored in an airtight container for up to three days after baking. I don’t suggest freezing these since the glaze will melt, but the unglazed cakes may be stored for up to one month in freezer bags.

 

These madeleines with lemon juice are a classic French dessert. They’re made from a small, round cake-like dough and filled with lemon curd.

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