Lemon madeleines

5 from 5 votes

Lemon madeleines are a classic French treat. This small batch recipe makes the perfect amount to enjoy the light, sweet and gently crisp deliciousness fresh out the oven.

Prep Time12

Cook Time12

rest time1

Total Time24

Course: Snack

Cuisine: French

Servings: madeleines

Calories: 88kcal

Author: Caroline's Cooking

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Ingredients

2 oz unsalted butter
⅓ cup sugar
1 egg
½ tablespoon lemon zest
½ tablespoon lemon juice
½ cup all purpose flour
¼ teaspoon baking powder
1 pinch salt
1 tablespoon butter approx, to brush pan

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Instructions

Melt the butter either in a small pan or in the microwave in a small dish. Set aside to cool while you prepare the rest.
Whisk together the sugar and egg until the mixture becomes paler and a little thick, a good few minutes. Whisk in the lemon zest and juice.
Add the flour, baking powder and salt (making sure the baking powder and salt are spread out a bit rather than dumped in one spot). Fold them in (with a spatula is good) so they are well mixed but without over-mixing. Fold in the melted butter and once again, mix but don't over-mix.
Cover the bowl and refrigerate for about an hour.
Once you are almost ready to bake, preheat the oven to 350F/175C. Brush the madeleine pan lightly with melted butter.
Take the mixture from the fridge and gently loosen it from the bowl but don't mix out any of the air. Spoon tablespoonfuls of the mixture into each mould of the pan, without spreading it out at all.
Put the pan in the oven once it has reached temperature in the lower-middle rack and bake for approximately 12 minutes until they are lightly browned and with a little hump in the middle.
Allow to cool a minute before turning them (invert) onto a cooling rack, or just flip them over in the pan. The pattern side will now be up. Once they are largely cool, gently dust with powdered sugar (icing sugar) - this is optional but typical - and enjoy. Best enjoyed when right out the oven, gently warm, though they will keep a day or two but will lose their crisp edge.

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Notes

These are typically best served lightly dusted with powdered sugar, but you can also give them a light glaze, if you prefer. If so, I'd suggest making it with a little lemon juice and powdered sugar to boost the lemon flavor then brush it on so it's not too thick.

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