Honey Madeleines with a Hint of Lemon Glaze
Baking Delightful Honey Madeleines with Zesty Lemon Glaze
These madeleines offer a perfect harmony of lemon’s refreshing zest and honey’s moist sweetness. They’re a delightful treat! We’d also appreciate it if you subscribed to our YouTube channel! 🙂
Madeleines
- 200g Cake flour
- 50g Almond flour
- 5 large Eggs (room temperature)
- 7g Baking powder
- 250g Unsalted butter
- 100g Honey
- 125g Granulated sugar
- 1 Tbsp Lemon juice
- 30g Lemon zest
Lemon Glaze
- 150g Powdered sugar
- 30g Lemon juice
- Zest of 1 whole Lemon
- 150g Powdered sugar
- 30g Lemon juice
- Zest of 1 whole Lemon
Cooking Instructions
Step 1
In a large mixing bowl, combine the 5 room-temperature eggs, 125g granulated sugar, 100g honey, 1 Tbsp lemon juice, and 30g lemon zest. Whisk gently until the sugar is dissolved and the mixture is well combined. Avoid creating excessive foam; focus on achieving a smooth, uniform blend.
Step 2
In a separate bowl, sift together 200g cake flour, 50g almond flour, and 7g baking powder. Sifting at least 2-3 times will help aerate the flour, leading to a lighter texture. Gradually add the sifted dry ingredients to the egg mixture, folding them in with a spatula until just combined. Be careful not to overmix; stop as soon as you no longer see streaks of dry flour.
Step 3
Melt 250g unsalted butter over low heat. Ensure it’s warm but not hot. Slowly pour the melted butter into the batter while gently mixing with a spatula until fully incorporated. The butter should be smoothly integrated into the batter. Be cautious of the butter’s temperature to prevent cooking the eggs.
Step 4
Cover the bowl containing the madeleine batter with plastic wrap, ensuring the wrap touches the surface of the batter to prevent a skin from forming. Refrigerate the batter for at least 1 hour to rest. This chilling period allows the flavors to meld and the gluten to relax, resulting in a superior texture.
Step 5
Remove the chilled batter from the refrigerator and give it a gentle stir or two. Do not overmix. Transfer the batter into a piping bag for easy and neat filling of the madeleine molds. If you don’t have a piping bag, a spoon can also be used.
Step 6
Grease your madeleine molds with butter or oil, or line them with parchment paper. Fill each mold with the batter, about 70-80% full. This leaves room for the madeleines to puff up beautifully as they bake.
Step 7
Bake in a preheated oven at 170°C (340°F) for approximately 10 minutes. Baking times may vary slightly depending on your oven. The madeleines are ready when their tops are golden brown and the edges are lightly browned.
Step 8
As soon as you remove the madeleines from the oven, immediately transfer them to a wire rack to cool. Leaving them in the hot molds can make the bottoms soggy due to residual heat.
Step 9
While the madeleines are cooling, prepare the lemon glaze. In a small bowl, combine 150g powdered sugar, 30g lemon juice, and the zest of 1 whole lemon. Whisk until smooth and lump-free. If the glaze is too thin, add a little more powdered sugar; if too thick, add a tiny bit more lemon juice until you achieve a drizzling consistency.
Step 10
Once the madeleines are completely cool, use a brush to apply a thin layer of the lemon glaze to the domed tops (or your preferred part of the madeleine). Allow the glaze to set at room temperature for about 15-20 minutes until it hardens.
Step 11
Your homemade Honey Madeleines with Lemon Glaze are delicious right away, but for an even more moist and flavorful experience, store them in an airtight container for about 24 hours before enjoying. The honey will continue to moisten the cakes, deepening their flavor. Enjoy your delightful creation!