Meyer Lemon Madeleines


Simple French Madeleines with a touch of meyer lemon zest... c'est bon!

Several years ago I decided to take French classes in the home of a French woman.  She taught her French classes in the living room of her home.  I was going to visit my daughter in France while she was studying art history.  She was lucky enough to roam the streets of Paris and eat at every boulangerie-patisserie she passed.  She studied weekly in the Louvre and passed the Pompidou museum daily as she walked to class. I was so anxious to visit and wanted to know enough French to confidently ordered from a menu and know exactly was I was ordering.

My teacher would host French cooking classes on occasion.  I attended one particular class taught by a local pastry chef.  It was at this class that I learned out to make madeleines.  They were so simply.  Buttery and crisp on the outside and cake like and tender in the inside.  The flavors are only limited to your imagination.




Every now and then I will come across Meyer lemons at my local grocer.  Today was my lucky day.  I was able to snatch up a small bag of the wonderful little citrus beauties.  I decided to use the zest in making a batch of these tender cookies.  (Oh man!  I just ate three uploading photos and want another)




Unfortunately you will need a madeleine pan.  The pan creates the shell like design on the back of the cookie.  You will need:

3/4 cup (116 g) all-purpose flour
1/2 cup (117 g) sugar
pinch of salt
1/2 teaspoon baking powder
2 eggs
1/2 cup melted unsalted butter (110 g)
1 tablespoon meyer lemon zest or regular lemon zest




Generously butter madeleine pans.




Dust with flour.




Melt 1/2 cup (110 g) butter.  Set aside to cool.




Add lemon zest to 1/2 cup sugar.




Stir to combine.




Add the lemon zest sugar mixture to a mixing bowl.




Add 3/4 cup (116 g) flour.




Add pinch of salt and 1/2 teaspoon baking powder.




Stir to combine.




Add 2 eggs.




Mix until well blended.




While mixing slowly add the cool and melted butter.




Mix until smooth and creamy.




Spoon batter into prepared pans.  Fill 3/4 of the way full.






Cover with plastic wrap and refrigerate overnight.

I just how awful it is to have to refrigerate cookies overnight, when you want to eat them now.  This part is important for this reason:  Refrigerating the dough will create the large hump in the madeleine as they bake...you'll see.




The next day remove from the refrigerator and uncover.  Place in preheated 400 degree F (202 C) for 12-15 minutes.




Can you see it?  The mound or hump in the middle?  That's why I refrigerated the dough overnight.  Now I have a thick moist cake like center.  Surrounded with a crisp buttery shell.

Make sure the center is cooked by gently pressing on the dough.  If it springs back like a cake, then they are done.




Remove from the oven.   Immediately turn the pan over and give it a whack on the counter to remove the madeleines.  If your pan is nonstick, you might not have to do this.




Eat a few while they are hot.





Dust with a little confectioners sugar.  




Pretty little cakes that are perfect with a cup of herbal tea or an almond milk steamer


Meyer Lemon Madeleines

3/4 cup (116 g) all-all purpose flour
1/2 cup (117 g) sugar
1/2 teaspoon baking powder
pinch of salt
2 eggs
1/2 cup (110 g) melted unsalted butter
1 tablespoon meyer lemon zest of regular lemon
madeleine pan
confectioners sugar for dusting

Butter and flour a Madeleine pan.  Set aside.  Add lemon zest to sugar and stir.  Place sugar, flour, baking powder and salt in a mixing bowl.  Combine.  Add eggs and beat until mixture is smooth.  With mixer running slowly add melted butter until smooth and creamy.  Spoon batter into prepared pans. Cover with plastic wrap and refrigerate overnight.  Remove from refrigerator and bake in a 400 degree F (202C) oven until puffed and golden brown.  About 12 - 15 minutes.  Remove from oven and turn over pan to release the hot madeleines.  Dust with confectioners sugar.  Makes 12 madeleines.

Note:  for high altitudes above 4500 feet add 1 tablespoon additional flour and 1 tablespoons additional sugar.

Madeleines can be flavored with just about anything.  Infuse herbs into the butter to flavor and strain before using to add additional flavor.

Print this recipe


P.S.  I just go a new camera.  Bare with me while I figure out how to use this thing.  My photo's are lacking. They were supposed to be POW!!  OUTSTANDING!!! Hmmmm....I'm working on it.


21 comments:

  1. Seriously? you have to wait the whole night?? and the next morning there are no fingerprints in the batter???

    I love how you always post recipes with lemons by the end of the [northern hemisphere] winter. That way I have a bunch of recipes to daydream about for the next six months :)

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    1. I have to admit it is a temptation to sneak tastes of the batter. But I restrained myself. I'm so sorry I post recipes opposite seasons from you. When you are enjoying citrus and light fresh meals, I will be freezing in the snow.

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    2. Noo, don't be sorry! I really like to daydream about food! (Uhm, that explains A LOT) :)

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    3. :) I do a lot of food daydreaming myself. Isn't is wonderful.

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  2. The recipe looks wonderful but I have so many questions. Did you have a good time in France? Did you order something in French at a restaurant? Did your daughter stay in France? Can you still speak French? Lastly what would happen if you didn't put them in fridge overnight?

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    1. I'm sorry to be so late to respond. I have been out of town visiting my son in Seattle. You are so funny. Of course, I had a marvelous time!! I did order from a French restaurant and could actually read the menu. My french will never be good enough to communicate unless I live there for a year (great idea). My daughter came home, but really wanted to stay forever. If you don't refrigerate overnight, you probably won't get the madeleine "hump".

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  3. YUM!! Truly mouth watering!

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  4. Janet,
    There are simply fantastic, I love madeleine, Through Atlantic, we can smell their taste.
    Merci beaucoup pour cette recette fran├žaise.
    Thank you so much and gave a nice day.
    Au revoir ! Sophie (from Brittany in France)

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    Replies
    1. Merci beaucoup. I hope they live up to the wonderful madeleine in France. How I would love to visit Brittany. Lucky you.

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  5. Janet, those Madeleines look stunning! I have never bothered trying to make them simply because you can find them everywhere in France... Mel

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    1. You are so fortunate. Rarely can I find them in Utah. When I do, they are quite expensive.

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  6. Can't believe I've worked at WS for 7 years and don't have a Madeleine pan. That will happen this week! You always make it sound foolproof and easy. Love the complete directions. Thank you!

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    1. They really are that easy. Better pick up a couple pan's. The flavors are endless.

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  7. You are an angel! The madeleine hump has plagued me for years. Thank you for the wonderful recipe and tips!

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    1. Now you know. I think you can refrigerate the dough as well before putting into pans. They pans can be filled covered with plastic wrap and frozen for up to a week then baked. How great is that?

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  9. HI JANET! I have loved your blog for so long and I think your recipes and photography skills are awesome! I saw your post on madeleines and I told myself I have to try it out! Could I ask if the batter could be refrigerated overnight in a large bowl before scooping into the pan instead of refrigerating the entire pan with the batter since I only have 1 tray and would like to bake tonnes of madeleines?

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  10. Janet,
    You are my inspiration/go to gal. I was shopping at 'Savers' yesterday and bought a Madeleine pan for $1.00! I knew you'd have the perfect recipe...and you did! I whipped them up late last night, the house is still cool this morning for baking and I just pulled them out of the oven a few minutes ago...OMgosh! they smell/look so perfect...I just tasted one...Ohh la la they are fantastic!! I travel to Paris a few times a month...I work for a major airline here in UT & am always trying to bring home a little slice of France...now I don't have to bother buying the Madeleines! Could you make/post some Financier's? I love the chocolate ones...of course! Thank you for your wonderful photos/tutorials I am serious when I say that you are my "go to gal" I cannot tell you how many times I have made your crusty bread and I tell all my friends about your site! My lemon tip for those who don't want to buy them out of season is, whenever I have extra lemons (like whenever I visit/receive lemons from my in laws in Phoenix) I take the whole lot of them and zest/juice them...then I freeze the zest/juice in small zip lock bags for days like today! Thanks again Janet, I have to run, need to whip up another batch of Madeleines...love the above comment on making a larger batch and refrigerating the batter...I too only have one pan...no complaints since I only paid a dollar for it! :)

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    1. Oh my gosh! You must be on that wonderful non-stop flight out of slc. Lucky you, but I'm sure you are exhausted after that flight. Sounds like you really scored on that Madeleine pan. I'm so glad you love the recipe. It's fabulous and really works great. I want to try a chocolate lavender. Doesn't that sound fabulous? I have a sister in Mesa and she ships me lemons during the winter. I too freeze the juice and the zest. It's so great to have on hand. thank you so much for commenting and making my day. You are so kind. Hopefully someday I'll be on your flight :)

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  11. We are so fortunate to have such a great destination out SLC & I truly am lucky to be able to fly it whenever I can. My husband says that I am going on vacation when I walk (I mean skip) out the door! Starting next May we will be flying non-stop to Amsterdam...oh, what great recipes could you come up with?! It would be fun to have you on one of my flights since I'd love to meet you! I have made your madeleines two days in a row...I get excited when I see the little hump rise! My sister who lives in PA is an activities director for an elderly facility, she is going to use your recipe and make these for one of her "snacks"! Looking forward to the chocolate/lavender since I also love both flavors. Thank you Janet, you rock!

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