Classic Lemon Madeleines (Ready-to-Print Version)
Tender lemon treats with bright zest and glaze, ideal for a light, citrusy snack or tea accompaniment.
# What You’ll Need:
→ Dry Ingredients
01 -
1 1/3 cups all-purpose flour
02 -
2/3 cup granulated sugar
03 -
1 teaspoon baking powder
04 -
1/4 teaspoon salt
05 -
Zest of 1 lemon
→ Wet Ingredients
06 -
3 large eggs, room temperature
07 -
2 teaspoons vanilla extract
08 -
2 tablespoons fresh lemon juice
09 -
10 tablespoons butter, melted and cooled
→ Lemon Glaze
10 -
3/4 cup powdered sugar, sifted
11 -
2 tablespoons fresh lemon juice
12 -
1 tablespoon water
# Step-by-Step Guide:
01 -
In a medium bowl, whisk together all-purpose flour, granulated sugar, baking powder, salt, and lemon zest until evenly incorporated.
02 -
In a separate bowl, whisk eggs, fresh lemon juice, and vanilla extract until blended.
03 -
Pour the egg mixture into the dry ingredients and stir gently until combined.
04 -
Slowly pour in the melted butter and fold gently until the batter is smooth and glossy.
05 -
Cover the batter with plastic wrap and refrigerate for at least 1 hour to develop structure for a pronounced dome.
06 -
Preheat oven to 375°F (190°C). Grease and flour a madeleine pan thoroughly, then chill the pan in the freezer for 10 minutes to enhance batter rise.
07 -
Using a tablespoon-sized scoop, distribute the chilled batter evenly into each cavity of the prepared pan.
08 -
Place the pan on the center rack and bake for 7 to 8 minutes until edges are golden and springs back when lightly pressed.
09 -
Immediately invert baked madeleines onto a kitchen towel, pattern side down, and allow to cool for 10 to 15 minutes prior to glazing.
10 -
While baking, whisk together powdered sugar, lemon juice, and water until smooth and lump-free.
11 -
Dip the warmed madeleines’ patterned side into the glaze. Place on a wire rack, pattern side up, to set until the glaze is dry.
# Handy Tips:
01 -
Cooling madeleines on a kitchen towel before glazing prevents wire rack marks and preserves texture.
02 -
Chilling the batter significantly enhances the characteristic hump during baking.
03 -
Avoid leaving madeleines in the pan after baking to prevent overcooking and dryness.
04 -
When using a single pan, bake in batches and keep remaining batter refrigerated to maintain freshness.