Classic Glazed Lemon Madeleines
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.
Servings: 16 madeleines
Calories: 56kcal
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
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.
Nutrition
Calories: 56kcal | Carbohydrates: 11g | Protein: 1g | Cholesterol: 18mg | Sodium: 8mg | Potassium: 36mg | Sugar: 8g | Vitamin A: 25IU | Calcium: 15mg | Iron: 0.3mg