Fragrant Lemon Madeleines
Fragrant Lemon Madeleines
Easy Home Baking: How to Make Delicious Lemon Madeleines
Lemon madeleines are a delightful and relatively simple dessert that most home bakers can successfully create by following the recipe. Their charming shell-like shape and delicate texture, infused with a bright lemon aroma, make them a perfect treat. Let’s bake these wonderfully fragrant lemon madeleines!
Madeleine Batter (Makes 14)- 135g Eggs (room temperature)
- 132g Unsalted Butter
- 135g Cake Flour (or low-gluten flour)
- 3g Baking Powder
- 15g Fresh Lemon Juice
- Zest of 1 Lemon (frozen zest is fine)
- 105g Granulated Sugar
- 3g Limoncello or White Rum (optional)
Zesty Lemon Glaze- 70g Powdered Sugar (Icing Sugar)
- 16g Fresh Lemon Juice
- 70g Powdered Sugar (Icing Sugar)
- 16g Fresh Lemon Juice
Cooking Instructions
Step 1
First, prepare the lemon zest. This is crucial for that wonderful citrus aroma. If you’re using frozen lemon zest, use the amount from one whole lemon. Approximately 8-10g of fresh lemon zest is a good amount. Lemon zest refers to the finely grated yellow outer peel of the lemon. Frozen zest might have a slightly less intense aroma, so using a little extra can boost the flavor.
Step 2
Next, melt the butter. This ingredient contributes to the madeleine’s tender texture. Place the unsalted butter in a microwave-safe bowl and heat it in 30-second bursts, 2-3 times, until completely melted. Let the melted butter cool slightly to about 40-50°C (104-122°F) before using it. This warm temperature helps it incorporate smoothly into the batter.
Step 3
In a mixing bowl, whisk the room-temperature eggs until lightly beaten. Then, add all the granulated sugar and continue whisking until the sugar is dissolved and the mixture is well combined. Ensure there’s no grittiness from the sugar for a smooth texture.
Step 4
To the egg and sugar mixture, add the fresh lemon juice and the limoncello (or white rum, if using). Whisk everything together thoroughly. Limoncello adds a lovely depth of flavor, but white rum is a good substitute, or you can simply omit it if you prefer. This step infuses the batter with a bright, zesty essence.
Step 5
Sift the cake flour and baking powder directly into the bowl with the wet ingredients. Using a whisk, gently mix until just combined and no dry flour streaks remain. Be careful not to overmix, as this can develop the gluten and result in tough madeleines. Aim for a smooth, fluid batter.
Step 6
Gradually add the melted butter (which should be around 40-50°C) to the batter in two additions. Gently mix after each addition until the butter is fully incorporated and the batter is smooth and emulsified. Adding the butter in stages helps create a stable and cohesive batter.
Step 7
Now, it’s time for the batter to chill. Cover the bowl with plastic wrap or transfer the batter to an airtight container and refrigerate for at least 30 minutes to 1 hour. This chilling period allows the flavors to meld and helps the madeleines achieve their characteristic hump during baking.
Step 8
After chilling, take the batter out and gently stir it with a spatula to loosen it up. Transfer the batter into a piping bag. Fill each madeleine mold about 80-90% full. Avoid overfilling, as the madeleines will puff up as they bake.
Step 9
Bake in a preheated oven at 200°C (390°F) for about 13-14 minutes, but lower the temperature to 180°C (350°F) once you put the madeleines in. Baking time may vary depending on your oven. Once they are golden brown and have a nice hump, carefully remove them from the oven and immediately unmold them onto a wire rack to cool completely.
Step 10
While the madeleines are cooling, prepare the lemon glaze. In a small bowl, combine the powdered sugar and fresh lemon juice. Whisk until smooth and lump-free. You can adjust the amount of lemon juice to achieve your desired glaze consistency – thicker for a more opaque coating, thinner for a lighter drizzle.
Step 11
Once the madeleines have completely cooled, generously brush or drizzle the lemon glaze over the tops. Let the glaze set at room temperature. Once the glaze is firm, your delightful lemon madeleines are ready to be enjoyed!
