The lovely Gine at i dolci fammo felici recently posted some adorable madeleines. I was instantly reminded of the fluffy, buttery shell shaped cakes I tasted in Paris last year at Fauchon.
A few months back I did bake some chocolate madeleines, but Gine’s post reminded me I still needed to tackle the more traditional lemon. Madeleines are my favourite sweet petit French treat – behind macarons, of course!
The recipe is courtesy of David Lebovitz. I followed it to the letter and was easily able to produce some tasty little shelly treats. The simplicity and elegance of these little cakes is just so charming. I will certainly be making more!
{ Lemon Glazed Madeleines }
Adapted from The Sweet Life In Paris by David Lebovitz
* Ingredients *
Batter:
3 large eggs, at room temperature
2/3 cup (130g) granulated sugar
rounded 1/8 teaspoon salt
1 1/4 cup (175g) flour
1 teaspoon baking powder (optional)
zest of one small lemon
9 tablespoons (120g) unsalted butter, melted and cooled to room temperature, plus additional melted butter for preparing the molds
Icing:
3/4 cup (150g) powdered sugar
1 tablespoon freshly-squeezed lemon juice
2 tablespoons water
* Directions *
1. Brush the indentations of a madeleine mold with melted butter. Dust with flour, tap off any excess, and place in the fridge or freezer.
2. In the bowl of a standing electric mixer, whip the eggs, granulated sugar, and salt for 5 minutes until frothy and thickened.
3. Spoon the flour and baking powder, if using, into a sifter or mesh strainer and use a spatula to fold in the flour as you sift it over the batter. (Rest the bowl on a damp towel to help steady it for you.)
4. Add the lemon zest to the cooled butter, then dribble the butter into the batter, a few spoonfuls at a time, while simultaneously folding to incorporate the butter. Fold just until all the butter is incorporated.
5. Cover the bowl and refrigerate for at least 1 hour. (Batter can be chilled for up to 12 hours.)
6. To bake the madeleines, preheat the oven to 425 degrees.
7. Plop enough batter in the center of each indentation with enough batter which you think will fill it by 3/4’s (you’ll have to eyeball it, but it’s not brain-surgery so don’t worry if you’re not exact.) Do not spread it.
8. Bake for 8-9 minutes or until the cakes just feel set. While the cakes are baking, make a glaze in a small mixing bowl by stirring together the powdered sugar, lemon juice, and water until smooth.
9. Remove from the oven and tilt the madeleines out onto a cooling rack. The moment they’re cool enough to handle, dip each cake in the glaze, turning them over to make sure both sides are coated and scrape off any excess with a dull knife. After dipping, rest each one back on the cooking rack, scalloped side up, until the cakes are cool and the glaze has firmed up.
Storage: Glazed madeleines are best left uncovered, or not tightly-wrapped; they’re best eaten the day they’re made. They can be kept in a container for up to three days after baking, if necessary. I don’t recommend freezing them since the glaze will melt.
Makes 24 cookies
June 23, 2009 at 9:19 pm
salut ^^ … your madeleines look supertasty :-)!! Love David Lebovitz recipes, too! XOXO
June 24, 2009 at 12:51 am
Mmm, beautiful and delicious, as always! I just bought David’s book in fact, so here’s a sweet preview of one of the recipes inside… and probably one of which I’ll be making soon too! Thanks!
June 24, 2009 at 1:23 am
Those madeleines must have an exquisite taste!
cheers,
Rosa
June 24, 2009 at 9:37 am
Delicious specialty. Even more with lemon icing!
June 24, 2009 at 10:25 am
I have got to make these. Lemon anything is my weakness. I also just ordered David’s book. Plan to read it “up north” over the 4th.
June 25, 2009 at 1:29 am
homina homina homina! I have got to try these. Am making canneles tomorrow though. Wish me luck!
June 25, 2009 at 2:56 am
What a great coincidence – I had that recipe in my hands last Saturday! I was about to make them, but made other madeleines instead (I needed to make something with some praliné I had around).
These are so gorgeous that now I’m even more inspired to try!
June 25, 2009 at 1:43 pm
gosh but they look GOOD!
i am hot for anything lemony.
would you believe that i have never tried madeleines? not ever.
i would love to give these a whirl – any suggestions as to where i might find a madeleine tray?
June 26, 2009 at 1:44 am
Oh you’re killing me with that yummy glaze. I want a piece!
June 27, 2009 at 1:33 pm
Oh beeeyoutiful! I love the look of that glaze. I’m just too lazy to glaze madeleines, but if someone else were to make them for me… ;P
July 5, 2009 at 5:52 pm
Gine – yes, how great is David Lebovitz’s recipes. Thanks again for posting your madeleines. I’m glad it prompted me to bake them, too!
Kerrin – ohhhh, please tell me what you think of that book. I just did a I-need-five-new-books purchase on Amazon the other week (parcel just arrived – very exciting!). I have so many books on my wishlist it is never ending. At some point I’m going to have to be a little more selective, but I can’t help myself!
Elra – yes, the lemon was a lovely touch. Added a beautiful zesty-ness to the little cake.
Eileen – I don’t think I make enough lemon. I was just thinking that the other day. I do recall seeing a few lemon items on your blog. I have book marked your lemon masrcapone tart. Looked divine! Tell me how you like the book. It’s on my wishlist.
Nikki – Canneles? Wow. Bonne chance! I have never made those. Did you post about them?
Patricia – oh my, those praline madelines you made looked fabulous. I just shook my head when I read that post. DELICIOUS.
The Projectivist – did you get my email re: the madeleine tray?
Jackie – you must try. They are soooo easy. And the batter can be made the day before so really no excuse! 😉
Y – yes, the glaze was the absolute clincher for me. I wish I could have dropped some off to you! 😉
July 7, 2009 at 5:07 am
Me too (of course!), I have a book obsession — especially dessert cookbooks, duh — way too many, and can not ever stop buying. Just love them too much. So what are the 5 you just received?
From the recipe above, I assumed you had David’s new book. I love it – short, fun chapters, each with a recipe or two at the end. I read a chapter or 2 (or 3) before I fall asleep. It’s really great, reads just like his blog. Highly recommend it for sure.