Lemon Madeleines
Lemon madeleines are one of my favorite French pastries, because they are super simple to make. They are delicate, have a distinctive bump and with its buttery crumb combined with a zesty and bright citrus glaze, these little cakes are perfect for afternoon tea or as a light dessert.
If you've been searching for the ultimate lemon madeleines recipe, this one has everything you need: a fluffy zesty sponge and a delicious lemon glaze that gives these madeleines a bit of a crunch too.
Why I love these lemon madeleines?
- The citrus flavor is bright but not overpowering.
- This is a great base recipe that allows you to make different flavor combos by switching the flavoring.
- The glaze gives them a shiny finish and extra burst of lemon flavor.
Ingredient Overview
- Flour & Baking Powder
- Butter - Use a good quality unsalted butter for the best flavor.
- Lemon Zest - You can use limes for a nice variation or any other citrus fruit.
- Eggs & Sugar
- Icing Sugar & Lemon Juice - To finish up the madeleines with a nice crunchy texture.
Step-by-Step Instructions
Step 1: Make the Batter
Whisk the eggs and sugar until pale and fluffy. Fold in the flour and baking powder, followed by the melted butter mixed with lemon zest. Transfer the batter to a piping bag and refrigerate for at least 4 hours, ideally overnight, to rest.
Step 2: Bake the Madeleines
Preheat oven to 425°F. Grease and flour your madeleine pan if it's not nonstick. Pipe batter into molds, filling each cavity about three-quarters full. Bake at 425°F for 5 minutes, then reduce temperature to 390°F and bake 10 minutes until golden at the edges. Remove them from the pan while warm and cool on a rack.
Step 3: Glaze the Madeleines
Whisk icing sugar with lemon juice until smooth and pourable. Dip cooled madeleines, shell side down, into the glaze and let them set on a rack.
Pro Tips / Expert Advice
Baker's Tips
- Chill the batter overnight for the best rise and texture.
- Don't skip greasing and flouring the pan unless you're using silicone a silicone mold.
- Bake at high heat first, then lower it to create that signature hump. The high heat is what will create the bump.
Common Mistakes to Avoid
- Overbaking will make your lemon madeleines dry. Keep a close eye on them.
- Adding too much glaze can make them soggy, so dip them with a light hand.
- Not resting the batter can lead to flat, dense cakes. Don't skip it!
How to Make It Extra Gourmet
- Add a touch of vanilla paste or a spoonful of poppy seeds to the batter for extra flavor.
- Dip one side in white chocolate instead of glaze for a sophisticated finish.
Variations & Substitutions
- Try orange or lime zest instead of lemon for a different citrus twist.
- Use brown butter instead of melted butter for a nutty flavor (use the same amount!).
- Dust with powdered sugar instead of glazing if you want something simpler (or if you can't wait to eat them!).
- Use flavored syrups (like elderflower of pumpkin spice syrup) instead of lemon juice for an elevated but simple variation.
Storage & Freezing Info
- Lemon madeleines are best the day they're baked, but they'll stay fresh in an airtight container at room temperature for 2 days.
- Freeze unglazed madeleines for up to 1 month, then thaw and glaze before serving.
Ingredients
- ¾ cup all-purpose flour 100 g
- ¾ teaspoon baking powder 3 g
- ½ cup unsalted butter, melted 100 g
- Zest of 1 lemon
- 2 large eggs
- ½ cup granulated sugar 120 g
Glaze
- 1 ¼ cups icing sugar 150 g
- 2 tablespoon lemon juice or to taste, until thick but pourable
Instructions
- Mix the flour and the baking powder in a small bowl. In another bowl, mix the melted butter with the lemon zest.
- Whip the egg and sugar until it becomes lighter and fluffy.
- Then, fold the flour and butter mixture to the egg mixture and transfer it to a piping bag. Leave in the fridge for a minimum of 4 hours or overnight.
- Preheat your oven to 425°F.
- Prepare a madeleine mold and give it a coat of butter and flour if it's not nonstick or silicone.
- Fill the molds about three-quarters of the way - if you did it right, there should be no batter left from a 12-cavity regular madeleine mold.
- Bake in the oven at 425°F for 5 min then lower the temperature to 390°F and bake for 10 more minutes or until slightly golden around the edges.
- Do not over bake them, otherwise they become very dry.
- Release them from the molds while still warm and leave them to cool completely in a dry rack.
- Once cold, mix the icing sugar and the lemon juice on a small and deep bowl and dip the madeleines, shell facing down, and let them dry in the cooling rack before serving.
FAQ Section
What makes lemon madeleines rise?
Resting the batter and baking at a high initial temperature helps create the classic madeleine hump.
Do you have to chill the batter for lemon madeleines?
Yes, chilling the batter is key for flavor development and proper rise. Overnight is best.
Can I make lemon madeleines without a madeleine pan?
While the shell shape is iconic, you can bake them in mini muffin tins if needed. Make sure to grease the tins well with cooking spray.
How long do lemon madeleines stay fresh?
They're best eaten within 1-2 days but can be frozen and reheated if stored properly.
