Lemon Madeleines

Name: Lemon Madeleines
Ingredients: 0.75 cup unsalted butter (1 ½ sticks), melted, plus more for pans; 1.5 cups cake flour, sifted (not self-rising); 0.5 teaspoon baking powder; 0.25 teaspoon coarse salt; 3 large eggs; 2 large egg yolks; 0.75 cup granulated sugar; 1 teaspoon pure vanilla extract; 2 tablespoons finely grated lemon zest; 2 tablespoons fresh lemon juice (2 to 3 lemons total); Confectioners' sugar, for dusting (optional)

3.6

(239)

20 Reviews

By

Martha Stewart Editors

Updated on January 16, 2019

lemon madeleines — Photo: Victor Schraeger

Yield:

2 dozen

Like little cakes with a citrus perfume, these European darlings are equally delightful as a light dessert with fresh fruit or on their own at teatime.

Ingredients

¾ cup unsalted butter (1 ½ sticks), melted, plus more for pans
1 ½ cups cake flour, sifted (not self-rising)
½ teaspoon baking powder
¼ teaspoon coarse salt
3 large eggs
2 large egg yolks
¾ cup granulated sugar
1 teaspoon pure vanilla extract
2 tablespoons finely grated lemon zest
2 tablespoons fresh lemon juice (2 to 3 lemons total)
Confectioners' sugar, for dusting (optional)

Directions

Preheat oven to 400 degrees. Butter two madeleine pans; set aside. Sift flour, baking powder, and salt into a bowl; set aside.
Put eggs, egg yolks, granulated sugar, vanilla, and lemon zest and juice in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and thickened, about 5 minutes. Mix in butter. Using a spatula, fold flour mixture into egg mixture. Let rest 30 minutes.
Pour batter into buttered pans, filling the molds 3/4 full. Bake cookies, rotating pans halfway through, until edges are crisp and golden, 7 to 8 minutes. Let cookies cool slightly in pans on wire racks. Invert, and unmold. Dust with confectioners' sugar, if desired.