Lemon Madeleines
"Elegant madeleines, dipped in finger-licking lemon glaze, make for an irresistible dessert. Recipe courtesy Chuck Hughes"
photo by Food.com
- Ready In:
- 2hrs 25mins
- Ingredients:
- 10
- Yields:
-
24 madeleines
ingredients
-
Madeleines
- 1 cup/ 250ml butter, plus more for the molds
- 6 small or 4 large egg
- 1 cup/ 250ml sugar
- 1 lemon, juice and zest of
- 1 teaspoon/ 5ml vanilla extract
- 1 1⁄2 cups/ 375ml all-purpose flour, plus more for the molds
- 1 teaspoon/ 5ml baking powder
- lemon zest, for garnish
-
Lemon Glaze
- 1⁄2 cup/ 125ml confectioners' sugar
- 1 lemon, juice and zest of
directions
-
For the madeleines:
- Melt the butter in a small saucepan over low heat.
- Beat the eggs with the sugar in a bowl until pale, about 5 minutes. Add the lemon zest and juice and the vanilla. Stir in the flour and baking powder, and then the melted butter.
- Butter and flour two 12-cookie madeleine molds. (Traditionally, these have the shape of small shells.) Pour the batter into the molds, filling them three-quarters of the way. Refrigerate for at least 2 hours.
- Preheat the oven to 425 degrees F (220 degrees).
- Bake the madeleines for 5 minutes, then turn down the oven temperature to 350 degrees F (180 degrees C) and bake until golden brown and puffed in the center, about 10 minutes more.
-
For the lemon glaze:
- Mix the confectioners' sugar and lemon juice in a bowl. Before serving, dip the top of each madeleine in the lemon glaze. Garnish with lemon zest.
-
Cook's Note:
- Letting the batter rest in the refrigerator and then baking them at a high temperature will help the madeleines rise.
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RECIPE SUBMITTED BY
Chuck Hughes
United States
Affable Canadian chef Chuck Hughes is a restaurateur and television personality known for his inventive take on comfort food, which he shares on his show, Chuck's Day Off.
