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Cookbooks

Lemon Madeleines

Recipe information

  • Yield

    Makes 24

Ingredients

3

/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for the pan

1

1/2 cups sifted cake flour (not self-rising)

1

/2 teaspoon baking powder

1

/4 teaspoon salt

3

large whole eggs

2

large egg yolks

3

/4 cup granulated sugar

1

teaspoon pure vanilla extract

2

tablespoons fresh lemon juice

2

tablespoons finely grated lemon zest

Confectioners’ sugar, for dusting (optional)

Need to make a substitution?

Preparation

  1. Step 1

    Preheat the oven to 400°F. Lightly butter a madeleine pan; set aside. Into a medium bowl, sift together flour, baking powder, and salt. Set aside.

    Step 2

    In a mixing bowl, beat the eggs, yolks, granulated sugar, vanilla, and lemon juice and zest until thick and pale, about 5 minutes. Beat in the melted butter. Using a rubber spatula, gently fold the flour mixture into the egg mixture; let rest 30 minutes at room temperature.

    Step 3

    Pour the batter into the prepared pan, filling the molds three-quarters full. Bake until the cookies are crisp and golden around the edges, 7 to 8 minutes. Transfer the pan to a wire rack to cool slightly before inverting the cookies onto a serving platter. Dust with confectioners’ sugar, if desired.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
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