Lemon Madeleines

Lemon madeleine cookies on a cooling rack.

5 from 1 vote

This recipe for lemon madeleines uses lemon in both the cookies and the glaze, taking this dessert to the next level. They are a chewy and delicious cake-like cookie.

Prep Time20

Cook Time36

Refrigeration and resting time2 10

Total Time3 6

Course: Dessert

Cuisine: French

Keyword: cookies, desserts, madeleines, sweets

Servings: cookies

Calories: 141kcal

Author: Aimee

Equipment

Madeleine Pan

Ingredients

2 cups all purpose flour
1 teaspoon baking powder
¾ teaspoon salt
6 large eggs room temperature
1 cup granulated sugar
2 tablespoon light brown sugar packed
1 cup unsalted butter melted
3 tablespoon unsalted butter, softened for greasing pans
1 tablespoon honey
1 teaspoon lemon juice fresh - for the cookies
lemon zest from 1 lemon
¾ cup powdered sugar sifted
1 ½ tablespoon whole milk
½ teaspoon lemon juice fresh - for the glaze

Instructions

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, 1 teaspoon 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 ¾ 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 ½ teaspoon lemon juice. Dip each cookie into the glaze and place back on the wire rack while the glaze cools and hardens.

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