Lemon Glazed Madeleines
Buttery cake-like cookies with a hint of lemon are a sweet treat with a cup of tea. Crispy and golden brown on the outside and soft and spongy inside!
I love Madeleines. LOVE them. I thought it would be fun a couple months ago to buy a madeleine pan and try them out. After I bought it I put it to good use and made many batches of delicious buttery madeleines! They are a quick yummy breakfast or snack. I’m going to make plenty of these during the school year so I can grab a couple on the go for breakfast. I know it seems somewhat ridiculous to buy a pan that can only be used for one thing but it’s SO WORTH IT. This is the one I have and it’s pretty cheap too!
The baking crew: Baking powder, eggs, melted butter, lemon, vanilla extract, sugar, flour, and cornstarch.
Preheat the oven to 375 degrees F. Spray the madeleine pan with cooking spray (I do it just in case!). I have a non stick pan but if you don’t have one just make sure you butter and flour the pan.
With an electric mixer, beat the eggs, sugar, and vanilla on medium speed for about 4-6 minutes, or until light yellow and fluffy. It should turn a pale yellow color.
Add the melted and cooled stick of butter, lemon juice, and zest to the mixture and mix. If you don’t want to make them lemon flavored you can leave out the lemon and they will still taste delicious!
Sift together the flour, cornstarch, baking powder, and salt, and carefully stir into the batter using a spoon or rubber spatula. 
Refrigerate for about 30 min.
With a large spoon, drop the batter into the pans, filling each shell almost full. Do not press into mold–the batter will fill up the shells as they bake.
Bake the madeleines for 9-10 minutes, until they spring back when pressed. They should turn lightly golden on the outside.
Lightly tap the madeleines out onto a cooling rack and allow to cool.
This is optional but I really wanted to drive home the lemon flavor so I made a quick lemon glaze.
For the optional glaze: mix together 1 tablespoon lemon juice and 1/2 cup powdered sugar in a small bowl until smooth. Dip the scalloped side of each madeleine into the glaze and set on a cooling rack. I left a couple un-glazed to see which ones I liked better (the ones in the front)–the glazed definitely won out though!
You can certainly leave off the glaze and dust with confectioner’s sugar instead!
Adapted from Ina Garten’s recipe
Ingredients
- 1 stick unsalted butter (melted and cooled)
- 2/3 cup + 2 tablespoons sugar
- 3 eggs (room temperature)
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- zest of one large lemon
- 1 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 2 tablespoons water
- 3/4 cup powdered sugar
Instructions
- Preheat the oven to 375 degrees F. Spray the madeleine pan with cooking spray.
- With an electric mixer, beat the eggs, sugar, and vanilla on medium speed for 4-6 minutes, or until light yellow and fluffy.
- Add melted stick of butter, lemon juice, and zest to the mixture and mix.
- Sift together the flour, cornstarch, baking powder, and salt, and carefully stir into the batter using a spoon or rubber spatula.
- Refrigerate for about 30 minutes.
- With a large spoon, drop the batter into the pans, filling each shell almost full. Do not press into mold--the batter will expand.
- Bake the madeleines for 9-10 minutes, until they spring back when pressed.
- Lightly tap the madeleines out onto a cooling rack and allow to cool.
Notes
You can leave out the lemon zest and juice for vanilla madeleines
I LOVE madeleines and lemon is one of my favourite flavours! These look perfect!
Thanks Manu!
Need to buy a pan so I can make these.
The Madeleine pans are pretty cheap but you could also try making them with a mini muffin pan in the meantime too.
I love love love madeleines and I love the sound of your lemon glaze.
Thanks Cristie!
Yum, I must try this.
Let me know how they turn out!
These look incredible! Until I just read your post, I always assumed that there little delights were similar to a shortbread cookie, but they look soft and pillowy. You kicked it out of the park with the lemon glaze. Yum!
Byron they are amazing! You must try them out 🙂 they have a crispy crust and are chewy on the inside. You could also add blueberries to them and make them more breakfast-like!
Lemon is one of the best flavors! I appreciate your step by step instructions because you make it look easy. I will have to buy a madeline pan, but in the meantime is it possible to make these cookies without the pan?
Thanks Sharon! I do recommend buying one (I linked to the one I bought in the post) and they are cheap but in the meantime you could definitely use a mini muffin pan or even a regular muffin pan but I suggest checking them in the oven a little earlier than 9 minutes since the cooking time may be different. Let me know how they turn out!
I like the idea of the lemon and the glaze on these cookies! I love Madeleines but never had lemon ones!
You have to try them with lemon Chris! It really makes a difference 🙂
They look great and would imagine the lemon glaze just takes it to another level
Thanks Paul!
This would be a great addition to my already revolving list of Madeleines- Love Lemons! And the the glaze this it over the top! Thanks for sharing!
I looove madeleines and am so happy to hear that yours were a success. Mine were a disaster when I tried recently. You’ve given me the courage for another go!! 😉
Yes, please try making them using this recipe!
Sad to say that I have had a madeleine pan for over 12 years and only used it once:( Not any more!!! Thanks!
You have to pull out that pan! There are so many flavors you can make 🙂
Wow, these look perfect! I know where to look if I need a recipe for madeleines.
Do try them out Neli! They are super easy!
These look delicious and definitely my kind of breakfast with a coffee!
Thank you for sharing at the #HomeMattersParty! Looking forward to seeing you back later this week.
Thanks Jane!
Look at the perfect little bumps you got on there. I’ve heard that’s tricky but seems like you’ve got it mastered. Loving that glaze. And I completely support buying a pan that can only be used for one thing. I’m on a mission to own ALLTHEPANS!! Thanks for linking up at #SaucySaturdays
Thanks so much Christine!!
Yum! These look and sound delicious. I don’t think it’s ridiculous at all to have a pan just for them. Thank you for sharing and thank you for linking up at the #HomeMattersParty this week. Hope to see you again next week.
Thanks Shann!