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Lemon Madeleines
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5 from 2 votes

Lemon Madeleines

When Susan and I were recently in Paris, we tried a lot of different pastries. We wanted to try to replicate them on our return. This included Lemon Madeleines from Galeries Lafayette on Boulevard Haussmann.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Cookies
Cuisine: American, French
Servings: 18 madeleines
Calories: 56kcal

Ingredients

For the Madeleines

  • 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
  • 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
  • 1 stick 8 Tablespoons, 4 ounces, 113 grams unsalted butter, melted & still warm
  • 2 Tablespoons whole milk
  • Confectioners' sugar for dusting optional

For the Glaze (Optional)

  • ½ cup (2.11 ounces, 60 grams) confectioners' sugar
  • About 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. When the mixture leaves tracks, 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. (The batter can be kept in the refrigerator for up to 2 days.)
  • An hour or so before baking, spray the molds of a 12-shell madeleine pan with baker's non-stick spray. Spoon the batter into the molds - don't worry about spreading it evenly; the oven's heat will take care of that - and refrigerate for 1 hour more.
  • 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 baking sheet with parchment or 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 (don't soak) the bump side of each madeleine in the glaze and put them bump side up on the cooling rack. Slide them into the oven, close the door and stay put: It takes 1 to 3 minutes for the glaze to melt and coat the madeleines, and you want to be there to pull them out of the oven at the first sign of a bubble in the glaze. Remove from the oven and transfer the madeleines to another cooling rack. Cool completely. Yield: About 1-½ dozen Lemon Madeleines.

Nutrition

Calories: 56kcal | Carbohydrates: 11g | Protein: 1g | Cholesterol: 18mg | Sodium: 8mg | Potassium: 36mg | Sugar: 8g | Vitamin A: 25IU | Calcium: 15mg | Iron: 0.3mg