Lemon Madeleines Recipe

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Just like classic French Madeleines, these lemon Madeleines are soft, golden scalloped cookies, rich with butter and the flavor and scent of refreshing lemons. Enjoy this cookie with cup of your favorite tea.

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Direction:
Melt the butter until completely melted and set aside to cool.
Place the eggs and the sugar into the mixing bowl and whip for 3-4 minutes until well combined and foamy.

In a separate bowl combine flour with salt and baking powder. Sift the flour mixture into the egg mixture and use a spatula to fold in the flour.

Add the lemon zest to the cooled melted butter and then gradually add into the batter about few spoonfuls at a time and fold in until butter is incorporated. Place the batter into a bowl cover with plastic and refrigerate for at least an hour and up to overnight.
When ready to bake, preheat oven to 375°F. Spoon batter with tablespoon into prepared molds, filling them 3/4 of the way full. Bake until brown around the edges, about 11-12 minutes.

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Remove the madeleines and place onto a cooling rack.

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***If you only have one madeleine mold you will need to re-butter the pan before baking second batch.
Best if served warm or at room temperature at the same day.

Enjoy!!!

Lemon Madeleines Recipe

Rating: 51

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

Yield: About 24 cookies

Lemon Madeleines Recipe

These lemon Madeleines are soft, golden scalloped cookies, rich with butter and the flavor and scent of refreshing lemons. Enjoy this cookie with cup of your favorite tea.

Ingredients

  • 9 Tbsp. Unsalted butter
  • 2 eggs
  • 3/4 cup sugar
  • 3/4 cups flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1 Tbsp. lemon zest
  • Madeleine molds, buttered

Instructions

  1. Melt the butter until completely melted and set aside to cool.
  2. Place the eggs and the sugar into the mixing bowl and whip for 3-4 minutes until well combined and foamy.
  3. In a separate bowl combine flour with salt and baking powder. Sift the flour mixture into the egg mixture and use a spatula to fold in the flour.
  4. Add the lemon zest to the cooled melted butter and then gradually add into the batter about few spoonfuls at a time and fold in until butter is incorporated. Place the batter into a bowl cover with plastic and refrigerate for at least an hour and up to overnight.
  5. When ready to bake, preheat oven to 375°F. Place batter with tablespoon into prepared molds, filling them 3/4 of the way full. Bake until brown around the edges, about 11-12 minutes.
  6. Remove the madeleines and place onto a cooling rack.
  7. ***If you only have one madeleine mold you will need to re-butter the pan before baking second batch.
  8. Best if served warm or at room temperature at the same day.
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