Bright & Zesty Lemon Madeleines
Delightful Lemon Madeleines: A Simple Home Baking Recipe
I recently revisited making lemon madeleines and decided to try a charming lemon-shaped mold this time, instead of the usual fan mold. The madeleines turned out wonderfully light and fragrant, and my niece absolutely loved them! They offer a delightful citrusy zing and a soft, airy texture that’s incredibly satisfying. I brought these along with the coffee tigrés from my previous post, and the contrast was fascinating – the tigrés were rich and dense, while these lemon madeleines were airy, bright, and cheerful. They are a quintessential home-baked treat, easy for anyone to make and enjoy. Let’s bake these delicious Lemon Madeleines!
Madeleine Batter- 1 large egg
- 1 portion frozen lemon zest (or 1/2 fresh lemon zest)
- 48g granulated sugar
- 1 pinch of salt
- 6g honey
- 58g cake flour (low-gluten flour)
- 1g baking powder
- 58g unsalted butter
Lemon Glaze- 40g powdered sugar
- 10g fresh lemon juice
- 40g powdered sugar
- 10g fresh lemon juice
Cooking Instructions
Step 1
Begin by melting the butter. Place the 58g of butter in a microwave-safe bowl and heat in 30-second intervals until fully melted, about 2-3 times. Aim for the melted butter to be around 50°C (122°F). This temperature will be ideal when you add it to the batter later.
Step 2
In a mixing bowl, whisk the egg until lightly beaten. Add the 48g of sugar, lemon zest, pinch of salt, and 6g of honey. Whisk everything together until the sugar is dissolved and the mixture is smooth. (Tip: Lemon zest is the grated yellow part of the lemon peel. I often freeze pre-grated zest in portions. If using frozen zest, the aroma might be slightly less intense, which is why I used the zest from a whole lemon, equivalent to about 1/2 a fresh lemon’s zest.)
Step 3
Next, sift in the 58g of cake flour and 1g of baking powder directly into the bowl. Gently whisk the dry ingredients into the wet ingredients until just combined and no streaks of flour remain. Be careful not to overmix, as this can make the madeleines tough.
Step 4
Now, gradually pour the melted butter (maintained at around 50°C) into the batter. Whisk gently until the butter is fully incorporated and the batter is smooth and homogenous.
Step 5
Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours to let the batter rest and develop its flavor.
Step 6
After chilling, the batter will have a thicker consistency. This is perfectly normal.
Step 7
Gently stir the thickened batter a few times with a spatula to loosen it slightly. Then, transfer the batter into a piping bag.
Step 8
Butter your madeleine molds thoroughly or line them with paper liners. Pipe the batter into each mold, filling them about 80% full. Avoid overfilling, as the batter will expand during baking.
Step 9
Bake in a preheated oven at 160°C (320°F) for 12-15 minutes. The madeleines are done when the edges are golden brown, the centers are firm to the touch, and a toothpick inserted into the center comes out clean. Once baked, carefully remove the madeleines from the molds and let them cool completely until they are no longer warm to the touch.
Step 10
Prepare the lemon glaze by combining the 40g of powdered sugar and 10g of fresh lemon juice in a small bowl. Stir until smooth and lump-free. Transfer the glaze to a piping bag or have a spoon ready.
Step 11
Drizzle or spoon the lemon glaze over the cooled madeleines to coat them. Alternatively, you can dip the tops of the madeleines directly into the glaze. Once the glaze has set completely, your lemon madeleines are ready! For the best flavor, store them in an airtight container and let them mature for 1-2 days before enjoying.
