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Lemon-Parsley Gougeres

  • Servings: 10
  • Yield: Makes 60
Lemon-Parsley Gougeres

Source: Martha Stewart Living, December 2005


  • 6 tablespoons unsalted butter
  • 1 teaspoons coarse salt
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup all-purpose flour
  • 5 large eggs
  • Zest of 1 lemon
  • 3 scallions, finely chopped
  • 3 tablespoons finely chopped fresh curly-leaf parsley


  1. Bring 1 cup water, the butter, salt, and cayenne to a boil in a heavy 4-quart saucepan; boil until butter has melted. Remove from heat; stir in flour. Return to burner; cook, stirring, until mixture comes together and pulls away from the pan, about 2 minutes more.

  2. Remove from heat. Using a wooden spoon, beat in 4 eggs, 1 at a time, until they are incorporated and smooth. Stir in zest, scallions, and parsley.

  3. Transfer mixture to a piping bag, and cut a 1/2-inch opening. Pipe 1-inch rounds onto baking sheets lined with parchment paper. Alternatively, drop rounded teaspoons of batter onto baking sheets lined with parchment. If not using immediately, freeze up to 1 month in airtight containers or resealable plastic bags.

  4. Preheat oven to 400 degrees. Whisk together remaining egg and 1 teaspoon water in a small bowl; lightly brush on top of each puff. Bake until lightly golden brown, about 20 minutes. Serve immediately.

Reviews (13)

  • Daniel Timber 18 May, 2014

    Thanks for interesting recepies but is it possible to view it with deciliters and european measures?

  • olivbrain 21 Feb, 2014

    Thank you Martha... you really are incredible! I made this a couple of hours ago and it was deliscious! My family loved it!

  • bouchra 8 Mar, 2012

    it s good and easy this recipe. thank you very much.

  • jads8627 17 Nov, 2011

    Can these be made ahead and frozen?

  • Rere888 2 Oct, 2011

    I changed things around quite a bit. The beginning is the same but for real flavor I: kept the lemon but put in 2 teaspoons of basil paste and 1 clove of minced garlic. They're bursting with flavor. I also used freshly cracked mix peppercorn and it gives it a tad of a bit without being over bering since it was for a baby shower. Didn't want the cayenne to give her heartburn. I will certainly be using this again and again! A little puff of heaven, I tell you!

  • CMG75 8 May, 2011

    I'd never made gougeres before, but this recipe was easy to follow and the results were quite tasty. I served with champagne at a cocktail party as suggested by a reviewer and got rave reviews. Will definitely add to my recipe box for future use.

  • kdka30 25 Apr, 2011

    I made these for Easter brunch and they came out great. I didn't have parsley, so I used chives instead. I got a little impatient and took the tray out early, a few collapsed before I could get them back in. They were still tasty.

  • Annabelle25 26 Dec, 2010

    The 5 1/2 minute vide only plays for 1 1/2 minute then cuts back into the advertisement.
    I hope this is a short-term problem that someone on your end can fix.

  • VanessasKitchen 15 Oct, 2010

    Oh my goodness, these are absolutely incredible!!! I LOVE gougeres, and this is by far the best recipe I've ever come across.

  • GabVal 16 Dec, 2008

    The ratio is perfect, this receipe is so versitle that you can make different flavor sheddar...voila chesse gougeres. You can get very creative with it.
    There is nothing more faboulous then really chilled champagne and gougeres.

  • caketopper 15 Dec, 2008

    How would you correct the ratio?

  • prod_test65 9 Dec, 2008

    this look delicious

  • SoireeChef 1 Jan, 2008

    The butter to flour ratio is slight off resulting in flat gougeres. The flavor is fabulous and are perfect for a cocktail party.

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