Lemon Rosemary Madeleines Recipes

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.

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.

LEMONY MADELEINES

Steps:

• Preheat oven to 375 degrees. Butter and lightly flour madeleine pan. In medium bowl, whisk both flours and salt together. In bowl of an electric mixer with whisk attachment, beat eggs and sugar together. Add vanilla and lemon zest, then flour mixture; beat until just combined. On low speed, pour in melted butter in a steady stream; mix until incorporated.
• Spoon rounded tablespoon batter into each form. Bake 5 minutes; reduce oven to 350 degrees. Bake until golden, 8 to 10 minutes more. Let cool slightly; remove from pan. Dust with confectioners' sugar, and serve.

LEMON MADELEINES

Steps:

• Grease madeleine tins and set in the freezer. Heat the oven 400 degrees F/200 degrees C.
• Sift together the flour and baking powder.
• In a small saucepan melt the butter, and stir in the sugar, honey and lemon zest. Lightly beat the eggs, and temper them into the butter mixture. Whisk into the flour to make a smooth batter. Pour into the molds and bake until the cakes are puffed up, golden around the edges and cooked through, 10 to 12 minutes, without opening the door during cooking.

LEMON MADELEINES

Steps:

• For the madeleines:.
• Melt the butter in a small saucepan over low heat.
• Beat the eggs with the sugar in a bowl until pale, about 5 minutes. Add the lemon zest and juice and the vanilla. Stir in the flour and baking powder, and then the melted butter.
• Butter and flour two 12-cookie madeleine molds. (Traditionally, these have the shape of small shells.) Pour the batter into the molds, filling them three-quarters of the way. Refrigerate for at least 2 hours.
• Preheat the oven to 425 degrees F (220 degrees).
• Bake the madeleines for 5 minutes, then turn down the oven temperature to 350 degrees F (180 degrees C) and bake until golden brown and puffed in the center, about 10 minutes more.
• For the lemon glaze:.
• Mix the confectioners' sugar and lemon juice in a bowl. Before serving, dip the top of each madeleine in the lemon glaze. Garnish with lemon zest.
• Cook's Note:.
• Letting the batter rest in the refrigerator and then baking them at a high temperature will help the madeleines rise.

MADELEINES AU CITRON - LEMON MADELEINES RECIPE - (4.5/5)

Steps:

• 1. Add eggs and sugar in a clean bowl. 2. Begin mixing on high using an electric beater. 3. Beat until light and foamy. 4. In a separate bowl, combine the flour, salt, and baking powder. 5. Mix well. 6. Sift in two installments into the egg mixture, mixing each time. 7. Mix until completely combines 8. Melt butter in the microwave. 9. Add butter to mixture and combine. 10. Add zest of lemon. 11. Add lemon juice. 12. Mix until combined. 13. Butter and flour a madeleine pan. 14. Using a spoon, move batter to molds, filling 2/3 full. I did 3/4 of a heaping tbsp per mold for a 2.5" madeleine. 15. Let the batter rest for 30 minutes. 16. Bake for 8 minutes at 350. 17. Remove from pan and cool. 18. Store in air-tight containers after cooled until ready for consummation.

LEMON ROSEMARY MADELEINES

Steps:

• In the bowl of a stand mixer, combine eggs, granulated sugar, brown sugar, lemon zest and vanilla extract; process on medium-high speed for 5 minutes.
• Meanwhile, in a small saucepan over medium-low heat, melt ½ cup butter. When melted, remove from the heat and set aside.
• In a medium bowl, combine flour, rosemary, baking powder and salt; whisk for a few minutes and set aside.
• After 5 minutes, stop the mixer and add the dry ingredients; process on low speed for 1 minute. Fold in the melted butter with a spatula until well incorporated. Cover the bowl with plastic wrap and transfer to the refrigerator for 30 minutes.
• Preheat oven to 375ºF. Brush madeleine molds with soft butter (2 tbsps.) using a pastry brush. Dust cavities with flour, tilting the pan to coat evenly. Turn the pans upside down to remove excess flour.
• When time is up, stir the batter and divide it among the prepared molds, filling them about ¾ full. Transfer to the preheated oven and bake for 9 to 12 minutes or until they spring back when gently touched and the tops are light golden brown. Remove from the heat and allow to cool 2 minutes before placing the madeleines on a wire rack to cool for 10 minutes (pattern side up). Using a fine sieve, lightly dust the tops with confectioners' sugar if desired. Makes 24 madeleines.