I’ve been looking for the perfect homemade madeleine. I think this is it. I would say that this recipe is “adapted from David Lebovitz,” but I realized that I really didn’t change much of anything! His recipe is perfect just the way it is (if you’ve never been to his website, please check it out – he usually inspires me either to cook something beautiful or to speed along my plan-making for another trip to Paris).
I love these lemon madeleines anytime. My roommate can attest that for some inexplicable reason I even made them during the Super Bowl this year–not BEFORE the Super Bowl, but actually DURING THE GAME. I have no excuse or explanation for that. And while they’re fine with football, they’re especially well-paired with tea. Lemon madeleines are actually one of the only things in this world for which I will actually delay drinking my daily pot of tea in order to whip up a quick batch.
To give these adorable little cookie-cakes their distinctive shell shape, you need a special pan, called a madeleine pan (go figure). The pan gives them their scalloped bottom and humped and fluffy top. I’m quite happy with my madeleine pan, so if you ask me, it’s worth the investment for this little lemony French treat. However, if you want to try these but don’t have a madeleine pan of your own, just follow the directions exactly as written but use a mini muffin pan instead.
3 eggs, room temperature
2/3 cup sugar
2 healthy pinches of salt
1 1/4 cups flour
1 tsp baking powder (optional – it helps them rise when baking, and I haven’t decided my opinion on it yet.)
zest of one medium lemon
9 tbsp butter, melted and cooled to room temperature
1 tbsp lemon juice
3/4 cup powdered sugar
up to 2 tbsp water
Just the Recipe link: Glazed Lemon Madeleines
First, grease your madeleine pan and put it in the freezer. This will make sure the madeleines hump up when they’re in the oven.
Add eggs, sugar, and salt to a bowl. Whisk like crazy until frothy and thickened.
Sift in the flour and baking powder and fold into the egg mixture.
Gently stir the lemon zest into the butter and pour into the flour and egg batter, stirring until just combined. Pop the batter into the refrigerator for about 15 minutes.
As the batter chills, preheat the oven to 425 F.
Once the batter is slightly chilled, use a spoon to scoop into the cold madeleine pan. Don’t fill the scalloped cups up all the way to the rim, as the cakes will rise quite a bit.
The same goes if you’re using a mini muffin pan – give them a little room to grow.
Pop them in the oven for 8-9 minutes, until the tops are set and the bottoms are lightly browned. While they’re baking, mix the powdered sugar and lemon juice together for the lemon glaze, thinning with water until you reach the consistency you like – it should be pretty thin (think of a glazed doughnut).
Set the baked cakes to cool on a cooling rack. As soon as they’re cool enough to handle, dip each one in the glaze, both sides (!), and set back on the cooling rack, scalloped-side up, letting the glaze set as the cakes cool all the way.
Here they are as little mini muffins. Not as dainty as the madeleine-shaped madeleines, but just as tasty!
Serve immediately with a beautiful cup of tea or coffee. Make sure to use one of your prettiest cup-and-saucer pairs.