Citrus Madeleines Recipes

LEMON MADELEINES

Steps:

• In a large bowl blend eggs and sugar add butter and blend well. On low speed, blend in flour, baking powder, lemon, vanilla.
• Cover bowl with towel and let sit for one hour.
• Preheat oven to 375 degrees F (190 degrees C) and butter and flour madeleine molds. Whisk batter then spoon into molds 3/4 full. Bake 10 minutes. Remove from molds and cool. Dust with confectioners' sugar.

LEMON MADELEINES

Steps:

• Preheat oven to 400 degrees. Butter two madeleine pans; set aside. Sift flour, baking powder, and salt into a bowl; set aside.
• Put eggs, egg yolks, granulated sugar, vanilla, and lemon zest and juice in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and thickened, about 5 minutes. Mix in butter. Using a spatula, fold flour mixture into egg mixture. Let rest 30 minutes.
• Pour batter into buttered pans, filling the molds 3/4 full. Bake cookies, rotating pans halfway through, until edges are crisp and golden, 7 to 8 minutes. Let cookies cool slightly in pans on wire racks. Invert, and unmold. Dust with confectioners' sugar, if desired.

CITRUS MADELEINES

Steps:

• In large bowl, whisk together eggs, butter, lemon, lime and orange rinds and vanilla.
• In separate bowl, whisk together flour, sugar, almonds and salt ; whisk into egg mixture.
• Spoon by heaping 1 tbsp into each mould of 2 well-greased 12-mould madeleine pans.
• Bake in centre of 350°F oven for 12 to 15 minutes or until edges are golden brown.
• Loosen with tip of knife. Invert onto rack and let cool.
• Glaze: In small bowl, whisk sugar with lemon juice; brush over cooled madeleines.
• (Make-ahead: Store in airtight container for up to 24 hours or freeze for up to 1 week.).