Lemony Madeleines Recipes
LEMON MADELEINES
Like little cakes with a citrus perfume, these European darlings are equally delightful as a light dessert with fresh fruit or on their own at teatime.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 11
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:
- 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.
LEMONY MADELEINES
Bite-sized and irresistible, these lemony Madeleines are a classic, spongy, and unmistakably French.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 16
Number Of Ingredients 9
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
Good tea cookies.
Provided by Ashley
Categories World Cuisine Recipes European French
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 129.1 calories, Carbohydrate 18 g, Cholesterol 43.7 mg, Fat 5.7 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 3.3 g, Sodium 53.1 mg, Sugar 11.8 g
LEMON MADELEINES
Elegant madeleines, dipped in finger-licking lemon glaze, make for an irresistible dessert. Recipe courtesy Chuck Hughes
Provided by Chuck Hughes
Categories Dessert
Time 2h25m
Yield 24 madeleines
Number Of Ingredients 10
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.
Nutrition Facts : Calories 0.9, Carbohydrate 0.3, Sugar 0.1
LEMON MADELEINES
I also made these with orange peel too :) I forget exactly how many this makes. I believe this recipe makes 24 madeleines.
Provided by love4culinary
Categories Dessert
Time 45m
Yield 24 cookies
Number Of Ingredients 10
Steps:
- In a saucepan, heat butter over low heat until melted and set aside.
- Preheat your oven to 400°F
- Grease your madeleine pan.
- In a large bowl beat eggs, sugar, yogurt, lemon extract, vanilla extract, on low speed until blended.
- Scrape bowl with rubber spatula, increase speed to high and beat until very light and lemon in color approximately 5 minutes.
- Reduce speed to low and beat in flour, lemon peel, salt and melted butter until blended.
- Spoon mixture by the Tablespoon full into the madeleine shells.
- Bake 10-15 minutes until they are golden brown.
- Do not over bake.
- Immediately remove madeleines from shells and place on wire racks to cool completely.
- Be sure to grease your pan each time you refill to bake.
- Sprinkle madeleines lightly with confec sugar.
- Store in a covered container to keep fresh and to prevent texture change.
Nutrition Facts : Calories 86.5, Fat 4.3, SaturatedFat 2.6, Cholesterol 27.9, Sodium 58.9, Carbohydrate 10.8, Fiber 0.1, Sugar 6.8, Protein 1.2
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