Ingredients

How to make it

  • Brush the indentations of a madeleine mold with melted butter. Dust with flour, tap off any excess, and place in the fridge or freezer.
  • In the bowl of a standing electric mixer, whip the eggs, granulated sugar, and salt for 5 minutes until frothy and thickened.
  • Spoon the flour and baking powder, if using, into a sifter or mesh strainer and use a spatula to fold in the flour as you sift it over the batter. (Rest the bowl on a damp towel to help steady it for you.)
  • Add the lemon zest to the cooled butter, then dribble the butter into the batter, a few spoonfuls at a time, while simultaneously folding to incorporate the butter. Fold just until all the butter is incorporated.
  • Cover the bowl and refrigerate for at least 1 hour. (Batter can be chilled for up to 12 hours.)
  • To bake the madeleines, preheat the oven to 425 degrees.
  • Plop enough batter in the center of each indentation with enough batter which you think will fill it by 3/4's (you'll have to eyeball it, but it's not brain-surgery so don't worry if you're not exact.) Do not spread it.
  • Bake for 8-9 minutes or until the cakes just feel set. While the cakes are baking, make a glaze in a small mixing bowl by stirring together the powdered sugar, lemon juice, and water until smooth.
  • Remove from the oven and tilt the madeleines out onto a cooling rack. The moment they're cool enough to handle, dip each cake in the glaze, turning them over to make sure both sides are coated and scrape off any excess with a dull knife. After dipping, rest each one back on the cooking rack, scalloped side up, until the cakes are cool and the glaze has firmed up.
  • Storage: Glazed madeleines are best left uncovered, or not tightly-wrapped; they're best eaten the day they're made. They can be kept in a container for up to three days after baking, if necessary. I don't recommend freezing them since the glaze will melt.
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Reviews & Comments 13

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    " It was excellent "
    lanabade ate it and said...
    High 5!
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    " It was excellent "
    gourmetana ate it and said...
    Wonderful post! I love the fact you posted so many photos! All look beautiful, flagged interesting ;) High 5
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    " It was excellent "
    wynnebaer ate it and said...
    Great post!!!
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  • pollymotzko 4 years ago
    These are some of the most delectable Madelaines I have ever seen, plus I love lemon!
    I will surely get my mold from France I got for my wedding and make some! I have made them before but this recipe is much simpler but this one has the addition of the lemon zest.

    Paulette Le Pore Motzko
    Polly Motzko
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    " It was excellent "
    midgelet ate it and said...
    lovely recipe, thanks for sharing!
    Was this review helpful? Yes Flag
    " It was excellent "
    hungrybear ate it and said...
    Very nice
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  • cuzpat 4 years ago
    Yum!!! high 5
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    " It was excellent "
    snowcat17 ate it and said...
    VERY GOOD!!! HIGH FIVE FORKS!!!
    Was this review helpful? Yes Flag
    " It was excellent "
    snowcat17 ate it and said...
    VERY YUMMY HIGH FIVE FORKS!!
    Was this review helpful? Yes Flag
    " It was excellent "
    goodeat ate it and said...
    Great cookie!!
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    great tasty cookies luv them high5 tanks
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    " It was excellent "
    dutchie326 ate it and said...
    Oh, I reread it. They will have to stay here cause they would not be good for packing. I will give them out to others here. *s*
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    " It was excellent "
    dutchie326 ate it and said...
    This will be great for making and sending to my daughter in her package of goodies. Her husband is allergic to chocolate and I try to find interesting cookies to make for them each year. She gets her chocolate chip and then he gets the others. I usually send three or four kinds down as she entertains alot and does not have time for bakng much.
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