Moist and Fragrant Lemon Madeleines
[Solo Home Baking] Easy Homemade Lemon Madeleines Perfect with Coffee
Hello! I’m a home baker who lives alone and I’m here to help you with your baking adventures. This recipe is perfectly portioned for one or two people and incredibly easy to make. What bread doesn’t go well with lemon? I’ve made these lemon madeleines using a recipe for a 6-cavity madeleine mold.
Madeleine Batter
- 1 room temperature egg
- 60g sugar (approx. 1/3 cup)
- 60g cake flour (approx. 1/2 cup)
- 2g baking powder (approx. 1/2 tsp)
- 2 drops vanilla extract
- 60g unsalted butter (approx. 1/4 cup)
- 1 tbsp lemon zest (grated lemon peel)
Zesty Lemon Glaze
- 70g powdered sugar (approx. 1/2 cup)
- 10g fresh lemon juice (approx. 2 tsp)
- 70g powdered sugar (approx. 1/2 cup)
- 10g fresh lemon juice (approx. 2 tsp)
Cooking Instructions
Step 1
The golden ratio for madeleine home baking! Remember: Egg:Sugar:Cake Flour:Butter = 1:1:1:1. First, take 1 egg that has been brought to room temperature (no longer cold) and gently whisk it in a bowl until smooth.
Step 2
Add 60g of sugar to the whisked egg and mix until the sugar is dissolved. For a better aroma and to neutralize any egg smell, add 2 drops of vanilla extract and mix them together.
Step 3
Now, let’s prepare the dry ingredients. Sift together 60g of cake flour and 2g of baking powder 2-3 times. This helps prevent lumps and ensures the dry ingredients mix smoothly into the batter for a better texture. Add the sifted dry ingredients to the egg and sugar mixture. Gently fold them in with a spatula until just combined, with no dry streaks visible. Be careful not to overmix, as this can develop gluten and make the madeleines tough!
Step 4
Melt 60g of unsalted butter gently using a double boiler. Fill a pot with a little water and bring it to a simmer, then place a bowl with the butter over it. The steam will slowly melt the butter. Alternatively, if you have a microwave, melt the butter in 10-20 second intervals. Once the butter is fully melted, pour it into the batter and whisk to combine.
Step 5
Finally, add 1 tablespoon of lemon zest (finely grated lemon peel) for a burst of citrusy fragrance and give it a light stir. Your delicious madeleine batter is complete! Cover the batter with plastic wrap and let it rest in the refrigerator for at least 1 hour. This resting period allows the ingredients to meld together beautifully, resulting in softer and more flavorful madeleines.
Step 6
Let’s prepare the madeleine molds. Lightly brush the inside of each mold cavity with butter, then dust lightly with cake flour. This ‘flour coat’ helps the madeleines release cleanly after baking, preserving their lovely shape.
Step 7
Using a piping bag or a spoon, fill each prepared madeleine mold with the rested batter, about 80% full. Avoid overfilling, as the madeleines will puff up during baking. Leaving a little space at the top is recommended.
Step 8
Preheat your oven to 180°C (350°F) for 10 minutes. Then, place the filled mold into the preheated oven and bake for 10 to 15 minutes. They are ready when the tops are golden brown and the edges are slightly caramelized. Keep an eye on them, as oven temperatures can vary, and adjust baking time as needed.
Step 9
Let’s make the lemon glaze to elevate the madeleines even further! Mix 70g of powdered sugar with 10g of fresh lemon juice until smooth and lump-free. You can adjust the consistency by adding a tiny bit more lemon juice or powdered sugar. Once the madeleines have completely cooled, brush this glaze generously over the tops for an extra burst of refreshing lemon flavor. Enjoy your perfectly zesty lemon madeleines!
