Honey Lemon Madeleine: A Delightful Blend of Sweet and Tangy
Bake at Home: How to Make Moist Honey Lemon Madeleines (Includes Tips for Lemon Sugar & Glazing)
Indulge in the enchanting aroma of fresh lemon and the gentle sweetness of honey with these Honey Lemon Madeleines! They boast a delightful texture that’s slightly crisp on the outside and wonderfully moist within, making them perfect for home bakers of all levels. Watch the video for essential tips on thoroughly cleaning lemons, making your own flavorful lemon sugar, and achieving a beautiful lemon glaze.
Honey Lemon Madeleines (Makes approx. 10)
- 75g room temperature eggs (about 1.5 eggs)
- 60g granulated sugar
- Zest of 1 fresh lemon (finely grated yellow peel only)
- 20g honey
- 60g cake flour (all-purpose flour can be substituted, sifted)
- 15g almond flour
- 3g baking powder
- 72g unsalted butter, melted (kept warm, around 50°C/122°F)
- 15g fresh lemon juice (about 1/2 lemon)
Lemon Glaze
- 45g powdered sugar (confectioners’ sugar)
- 10g fresh lemon juice
- 4g water
- 45g powdered sugar (confectioners’ sugar)
- 10g fresh lemon juice
- 4g water
Cooking Instructions
Step 1
In a bowl, lightly whisk the room temperature eggs. Add the granulated sugar and honey, along with the lemon zest. Gently mix until the sugar crystals are mostly dissolved, being careful not to overmix. The goal is to combine the ingredients smoothly.
Step 2
In a separate bowl, sift together the cake flour, almond flour, and baking powder. Sifting ensures that these dry ingredients are well combined and prevents lumps, leading to a finer texture in your madeleines.
Step 3
Add the sifted dry ingredients to the egg mixture. Using a spatula, gently fold them in until just combined and no dry streaks remain. Overmixing can develop gluten and make the madeleines tough. Next, incorporate the melted unsalted butter (kept warm, around 50°C/122°F) and the fresh lemon juice. Stir until the batter is smooth and homogenous.
Step 4
Cover the bowl with plastic wrap and refrigerate the batter for at least 1 hour. This resting period allows the ingredients to meld and the batter to develop a better consistency for baking.
Step 5
After chilling, remove the batter from the refrigerator. Use a spatula to gently loosen and smooth out the cold batter, breaking up any stiff clumps until it’s a pliable consistency that’s easy to pipe.
Step 6
Prepare your madeleine molds by buttering them thoroughly or lining them with parchment paper to prevent sticking. Pipe or spoon the batter into each mold, filling it about 80-90% full. Avoid overfilling, as the madeleines will puff up as they bake.
Step 7
Bake in a preheated oven at 180°C (350°F) for 10 to 12 minutes, or until the madeleines are golden brown. Baking times may vary slightly depending on your oven.
Step 8
Carefully remove the baked madeleines from their molds and let them cool completely on a wire rack. Handle them gently while they are still warm to prevent breakage.
Step 9
To make the lemon glaze, combine the powdered sugar, fresh lemon juice, and water in a small bowl. Whisk until smooth and lump-free. The glaze should be thick enough to coat the back of a spoon without running off immediately.
Step 10
Once the madeleines are completely cool, use a pastry brush to generously apply the lemon glaze over the top surface of each one. Ensure an even coating for a beautiful finish.
Step 11
Place the glazed madeleines back into the preheated oven at 170°C (340°F) for just 1 minute. This quick bake helps the glaze to set slightly and enhances the overall flavor.
Step 12
Enjoy your delicious homemade Honey Lemon Madeleines!
