Madelines Lemonade Recipes

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LEMON MADELEINES



Lemon Madeleines image

Good tea cookies.

Provided by Ashley

Categories     World Cuisine Recipes     European     French

Yield 12

Number Of Ingredients 8

2 eggs
½ cup white sugar
5 tablespoons unsalted butter
¾ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon vanilla extract
½ lemon, juiced and zested
⅓ cup confectioners' sugar for decoration

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



Lemon Madeleines image

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

3/4 cup unsalted butter (1 1/2 sticks), melted, plus more for pans
1 1/2 cups cake flour, sifted (not self-rising)
1/2 teaspoon baking powder
1/4 teaspoon coarse salt
3 large eggs
2 large egg yolks
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
2 tablespoons finely grated lemon zest
2 tablespoons fresh lemon juice (2 to 3 lemons total)
Confectioners' sugar, for dusting (optional)

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



Lemon Madeleines image

Provided by Food Network

Categories     dessert

Time 20m

Yield 24 madeleines

Number Of Ingredients 9

1 cup plus 2 tablespoons/150 g flour
1/2 teaspoon baking powder
Pinch salt
2/3 cup plus 1 tablespoon/150 g butter
1/2 cup plus 2 tablespoons/125 g sugar
1 tablespoon brown sugar
1 tablespoon honey
Zest of 1 lemon
4 eggs

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.

MADELEINES



Madeleines image

Provided by Food Network

Categories     dessert

Number Of Ingredients 7

1/2 cup granulated sugar
2 large eggs
Grated rind of one lemon
4 ounces (one stick) butter, melted
3/4 teaspoon baking powder
3/4 cups all purpose flour
1/4 teaspoon salt

Steps:

  • Preheat oven to 375. Beat sugar and eggs together until thoroughly blended. Add lemon rind and melted butter. Mix to blend. Sift together dry ingredients. Add all at once to egg mixture. Stir just to blend. Allow mix to sit at room temperature for approximately 10 minutes. While mix is resting, generously butter Madeleine molds. Spoon mix into molds, filling approximately 3/4 full. Bake approximately 15 minutes or until edges are golden brown. Turn over immediately onto cooling screen. Wipe out each mold cavity, rebutter and fill again until desired number or all mix is used. Store in airtight container until ready to use.;

LEMONY MADELEINES



Lemony Madeleines image

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

10 tablespoons (1 1/4 sticks) unsalted butter, melted, plus more for pan
1/2 cup all-purpose flour, plus more for pan
1/2 cup cake flour, not self-rising
1 pinch of table salt
2 large eggs
2/3 cup sugar
1 teaspoon pure vanilla extract
Grated zest of 1 lemon
Confectioners' sugar, for dusting

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



Lemon Madeleines image

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

1 cup/ 250ml butter, plus more for the molds
6 small or 4 large egg
1 cup/ 250ml sugar
1 lemon, juice and zest of
1 teaspoon/ 5ml vanilla extract
1 1/2 cups/ 375ml all-purpose flour, plus more for the molds
1 teaspoon/ 5ml baking powder
lemon zest, for garnish
1/2 cup/ 125ml confectioners' sugar
1 lemon, juice and zest of

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

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