Classic Glazed Lemon Madeleines are the perfect sweet treat, blending elegance and flavor. This classic French madeleine recipe is perfect for any occasion and uses simple ingredients and a touch of sophistication. Whether you’re an expert in French cuisine or just diving into homemade baking, this French pastry recipe is easy, irresistible, and guaranteed to impress.
The recipe I used was from Dorie Greenspan’s Baking Chez Moi. Everything I’ve made from this wonderful cookbook has been outstanding. The Lemon Madeleines were no exception!
Why You’ll Love This Recipe:
- Authentic Flavor: These lemon Madeleines capture the essence of classic French Madeleines with a zesty twist.
- Versatile Treat: Perfect as Easter cookies, elegant desserts, or an everyday mini-sweet snack.
- Better than Paris: Follow simple steps for homemade French Madeleine – better than any Madeleines Susan and I had in Paris.
- Unique Lemon Glaze: A tangy lemon glaze transforms these into dipped Madeleines with a delightful citrus kick.
Ingredients for Lemon Madeleines – Here’s What You’ll Need
Making the Batter – Step-by-Step
- Step 1: I started by whisking together flour, baking powder, and salt in a small bowl.
- Step 2: Then, I added the sugar and lemon zest to a large bowl and rubbed them together with my fingertips until the sugar was moist and fragrant.
- Step 3: Next, I added the eggs to the sugar/lemon mixture. I beat the mixture on high with my electric mixer until it was pale and thick. This took about 5 minutes.
- Step 4: After that, I added the honey and vanilla extract and beat the mixture on high until everything was well incorporated.
- Step 5: Then, I added the dry ingredients. I used a flexible spatula to gently fold them in just until they disappeared into the batter.
- Step 6: I folded in warm melted butter until it was incorporated.
- Step 7: Finally, I added the milk and folded the mixture until everything was well incorporated.
- Step 8: I pressed a piece of plastic wrap against the surface of the batter and refrigerated it for about an hour.
Finishing the Lemon Madeleines
After the Madeleine batter had been refrigerated, I sprayed a 16-cavity Madeleine pan with non-stick baking spray. I used a 1 ½-inch ice cream scoop (commercial size 40) to fill the molds about ¾ full with the batter.
Before baking the Madeleines, I refrigerated the filled pan for another hour. After an hour, I put a heavy baking sheet on the center rack of the oven and preheated it to 400° F. When the oven reached temperature, I removed the filled Madeleine pan from the refrigerator and placed it on the hot baking sheet. I baked the Madeleines for about 11 to 13 minutes until they were golden brown.
When the Lemon Madeleines were done, I removed them from the oven and turned them out onto a wire rack to cool completely.
Glazing the Lemon Madeleines
After the Madeleines had cooled, I glazed them with a simple lemon glaze.
- First, I whisked together confectioners’ sugar and fresh lemon juice in a bowl large enough to dip the Madeleines into.
- Then, I quickly dipped the “hump” side of each Madeleine into lemon glaze. After letting the excess glaze drip off, I placed the dipped madeleines onto a wire rack that was placed inside a half-sheet pan covered with aluminum foil.
- I baked the glazed Madeleines in a preheated 500°F oven for several minutes. During this time, the glaze melted and coated the top of the Madeleines. I was amazed at the transformation of the glaze – it was shiny and non-sticky.
Classic Glazed Lemon Madeleines, with their unique shell shape, light texture and buttery texture, and zesty glaze, are perfect for any occasion. Bring a touch of France to your kitchen and wow your family and friends with this easy yet impressive recipe. Yum!
Frequently Asked Questions
The signature shell-like shape, soft texture, and buttery flavor make French madeleines an iconic treat in French pastry recipes.
Chilling the batter after it has been put together and before baking helps create the classic madeleine hump during baking.
Once the batter is made, it can be covered and refrigerated for up to two days.
A special Madeleine pan is best if you want authentic looking Madeleines. However, muffin tins can be a substitute in a pinch.
You can keep them in an airtight container at room temperature for up to 3 days or freeze them for longer storage.
Recipe Tips and Tricks:
- Use Fresh Ingredients: Fresh lemon juice and zest are essential for a bright, tangy flavor.
- Don’t Skip Chilling: Allow the batter to chill for at least 1 hour for the best texture. Once portioned into the Madeleine pan, chill for an additional hour to help achieve the iconic hump.
- Proper Greasing: Thoroughly grease and flour the madeleine pan to prevent sticking. My favorite nonstick spray is Bak-Klene ZT. It’s similar to Baker’s Joy and has never disappointed me.
- Perfect Glaze: Dip only the top of each Madeleine for a balanced sweetness and a polished look.
- Bake with Precision: Monitor closely to prevent overbaking; the edges should be golden and the centers soft.
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Classic Glazed Lemon Madeleines
Equipment
- 16 cavity Madeleine Pan
- 1 ½ inch cookie scoop
- Electric Mixer
- Wire cooling rack to fit inside a half-sheet pan
- Half-sheet pan lined with aluminum foil
Ingredients
For the Madeleines
- ⅔ cup (3.17 ounces, 90 grams) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon fleur de sel or a pinch of fine sea salt
- ⅓ cup (2.36 ounces, 67 grams) granulated sugar
- Finely grated zest of 1 lemon
- 2 large eggs, room temperature
- 1 Tablespoon honey
- 1 teaspoon pure vanilla extract
- ½ cup (8 Tablespoons, 4 ounces, 113 grams) unsalted butter, melted & slightly cooled
- 2 Tablespoons (1 ounce)whole milk
- Confectioners' sugar for dusting, optional
For the Glaze (Optional)
- ½ cup (2.11 ounces, 60 grams) confectioners’ sugar
- 1 ½ to 2 Tablespoons freshly squeezed lemon juice
Instructions
Making the Madeleines
- Whisk together the flour, baking powder, and salt in a small bowl; set aside.
- Working in a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and fragrant. Add the eggs and beat on high with an electric mixer until the egg/sugar mixture thickens, about 5 minutes. Beat in the honey and vanilla extract.
- Using a flexible spatula, fold in the dry ingredients, folding only until they disappear into the batter. Finally, fold in the warm melted butter, and when it's incorporated, the milk.
- Press a piece of plastic wrap against the surface of the batter and chill for at least 1 hour. (See Note 1)
- An hour or so before baking, spray the molds of a 16-shell madeleine pan with baker's non-stick spray. Using a 1 ½-inch cookie scoop, divide the batter evenly among the molds and refrigerate for 1 hour more. (See Notes 2 and 3)
- When you're ready to bake, center a rack in the oven, put a large, heavy baking sheet on the rack, and preheat the oven to 400°F. Place the madeleine pan on the hot baking sheet and bake for 11 to 13 minutes, or until the cakes are golden and the big bumps on their tops spring back when touched.
- Remove the pan from the oven and immediately release the madeleines from the molds by rapping the edge of the pan against the counter. Transfer to a cooling rack and allow the madeleines to cool to room temperature. If not glazing, dust with confectioners' sugar if desired.
Glazing the Madeleines
- Center a rack in the oven and preheat the oven to 500° F. Line a half-sheet baking pan with aluminum foil and put a cooling rack on it.
- Put the confectioners’ sugar in a bowl that’s large enough to allow you to dip the madeleines into the glaze. Whisk in the lemon juice a little at a time until the glaze is about as thick as heavy cream.
- One by one, dip the bump side of each madeleine in the glaze and put them bump side up on the cooling rack. (See Note 4)
- Place the glazed Madeleines into the 500°F preheated oven, close the door, and watch carefully. It takes 1 to 3 minutes for the glaze to melt and coat the Madeleines. Remove from the oven at the first sign of a bubble in the glaze. Transfer the Madeleines to another cooling rack. Cool completely.
- Yield: 16 dozen Lemon Madeleines.
Video
Tips/Notes
- The batter can be kept in the refrigerator for up to 2 days.
- My favorite nonstick spray is Bak-Klene ZT. It works perfectly every time.
- Don’t worry about spreading the batter evenly when placed in the shell molds; the oven’s heat will take care of that.
- Quickly dip the Madeleines in the lemon glaze – don’t soak them. Allow the excess glaze to drip off.
Calvin says
The mixing technique used to make these Lemon Madeleines is essentially the same as that for genoise cakes. Years ago I visited a website hosted by a Frenchman (I don’t have the link anymore), and he said Madeleines are best made with softened butter, not melted. Have you ever experimented with softened butter when making Madeleines? I’m sure these Lemon Madeleines are amazing regardless. Love your website and the way you approach recipes with common sense, science, and DISCERNMENT.
Chula King says
Calvin,
I’ve only used melted butter when making the Madeleines. I’m glad that you like my website!
Chula