Lemon Madeleines

Lemon Madeleines

24
Ashley 0

"Good tea cookies."

Ingredients {{adjustedServings}} servings 129 cals

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 129 kcal
  • 6%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 18g
  • 6%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 53 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  1. In a large bowl blend eggs and sugar add butter and blend well. On low speed, blend in flour, baking powder, lemon, vanilla.
  2. Cover bowl with towel and let sit for one hour.
  3. 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.
Tips & Tricks
Grandma’s Lemon Meringue Pie

See grandma’s sweet-and-simple recipe for tart and tangy lemon meringue pie!

French Butter Cakes (Madeleines)

These traditional airy cookie-cakes are light and lovely.

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Reviews 24

  1. 30 Ratings

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bear
3/3/2006

Just finished making these, and they are delicious. I didn’t have the proper mold so I ended up using a regular cupcake pan. It worked fine I just had to cook them for close to 20 minutes to get them to rise completely. I ended up using close two 4 tablespoons of zest. Very good and very easy to make.

Jerrol
6/4/2003

More lemon zest! Use 4 Tbsp for a real lemony flavor.

{ s.a.r.a.h }
12/6/2008

Taste-wise, this was a great recipe. The lemon flavor was perfect as is; I didn't add extra zest as some did. Everything else about this recipe misses the mark, though. I knew I was taking a risk when I picked this recipe, though. They are much too moist and dense to be madeleines as is. My suggestions: beat the eggs and sugar until they are thick and fluffy (5 minutes should do). Whisk together the baking powder and flour, then sift and fold them into the egg mixture. This should help fight the denseness that might be a problem.