There are two reasons I decided to whip up these lemon madeleines:
- Have you been watching The Great British Baking Show? I absolutely adore this show. I have to admit, not everything they make looks appetizing (I’m looking at you, Beetroot Black Forest Gateau), but some of the stuff looks so tasty. And it does put me in the mood to do a little baking myself. Immediately after I watched this past week’s show, I channeled the inner baker in me and started the batter for these cookie-cakes.
- The second, and most important reason, is that I recently came across the madeleine pan I bought several years ago (and never used…oops). I decided it was finally time to put it to use!
If you’ve never had madeleines before, these are kinda like a cross between a cookie and a cake. And I would say more cake-like than cookie-like. They are almost like mini-cakes. I wound up trying these two different ways. I just dusted powdered sugar over some of these, and for the other half I made a glaze. I’d recommend both! The powdered sugar is probably slightly easier, but I love the look of the dipped madeleines.
I found this recipe from Martha Stewart for vanilla madeleines, and then adapted it to make a lemon version. The lemon is pretty subtle, but it does add a nice hint of flavor.
For the cookies:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 6 large eggs, room temperature
- 1 cup granulated sugar
- 2 tablespoons packed light brown sugar
- 2 sticks (1 cup) unsalted butter, melted, plus more, softened, for pans
- 1 tablespoon plus 1 teaspoon honey
- 1 teaspoon fresh lemon juice
- zest of one lemon
For the glaze:
¾ cup confectioners sugar, sifted
1 ½ tablespoon whole milk
1/2 teaspoon fresh lemon juice
- Whisk together the flour, baking powder, and salt in a medium bowl.
- In a stand mixer (or with an electric hand mixer), whisk together the eggs, granulated sugar, and light brown sugar until pale and very fluffy, about 10 minutes.
- Sift the flour mixture in two additions, folding in after each addition. Fold the melted butter in two additions, and then fold in the honey lemon juice, and lemon zest. Refrigerate for at least two hours, covered with plastic wrap.
- Preheat oven to 350 degrees. Let batter sit at room temperature for 10 minutes. Take your madeleine pan and prepare by buttering each mold with a pastry brush.
- Place the batter into a pastry bag, and pipe into each mold, about 3/4 full.
- Bake the madeleines in the oven about 8-11 minutes until nicely browned.
- Remove from oven and cool on a wire rack. Rebutter molds for each new batch of cookies.
- For the glaze, whisk together the confectioners sugar, milk and lemon juice. Dip each cookie into the glaze and place back on the wire rack while the glaze cools and hardens.