Lemon Madeleines

Lemon Madeleines
Lemon Madeleines

Our mini madeleines, flavored with lemon zest, are so light and delicate, they might have encouraged Matthew Crawley to sit down and have tea like a proper gentleman.

Lemon Madeleines
Yield: 40 cookies • Preparation: 30 minutes • Bake: 8 to 9 minutes • Set: 2 hours
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Ingredients
  1. ½ cup all-purpose flour
  2. ¼ teaspoon baking powder
  3. ⅛ teaspoon salt
  4. 1 large egg
  5. 6 tablespoons sugar
  6. 1 teaspoon lemon extract
  7. 2 teaspoons fresh lemon zest
  8. ¼ cup butter, melted and cooled
  9. 1½ cups confectioners’ sugar
  10. ¼ cup fresh lemon juice
Instructions
  1. Preheat oven to 350°.
  2. Spray 2 (20-well) mini madeleine pans with nonstick baking spray with flour. Set aside.
  3. In a small bowl, combine flour, baking powder, and salt, whisking well. Set aside.
  4. In a large bowl, combine egg, sugar, lemon extract, and lemon zest. Beat at high speed with an electric mixer until light and fluffy, approximately 5 minutes. Gradually add flour mixture, beating at medium speed until incorporated. Slowly add melted butter, beating at low speed until incorporated. Let batter stand for 5 minutes.
  5. Drop 1 teaspoon batter into each well of prepared pan, smoothing with tip of finger to create a level surface.
  6. Bake until edges of madeleines are golden brown and a wooden pick inserted in the centers comes out clean, 8 to 9 minutes. Let cool in pans for 5 minutes. Transfer madeleines to a wire rack. Let cool completely.
  7. In a bowl, combine confectioners’ sugar and lemon juice, whisking until smooth and creamy. Pour glaze over cookies, letting excess drip off. Let glaze dry on cookies until surface no longer feels wet, approximately 2 hours.
  8. Store in an airtight container until served.
Notes
  1. • Cookies can be baked a week in advance and frozen, unglazed, in an airtight container. Let thaw completely before glazing.
TeaTime Magazine https://teatimemagazine.com/
 From TeaTime January/February 2014

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