I dearly love anything lemon, especially when it’s Meyer lemon and since I’m the proud owner of my own Meyer lemon “orchard.” (Just humor me on that one.) I have savored every little drop of juice and piece of zest from my harvest this year plus I managed to grab several bags at the market while they were available. While I use them in both savory and sweet dishes, I’m really excited about these Meyer Lemon Madeleines.
Once you make them, you will be excited as well.
I’ve adapted a recipe from David Lebovitz’s Living the Sweet Life in Paris which I’ve been reading off and on since purchasing my copy some time ago. Because I really enjoy more of a lemon flavor, I added the lemon emulsion plus a little more zest.
The taste of a Meyer lemon is a cross between a lemon and tangerine so the flavor of these cookies isn’t exactly tart. You can, of course, use regular lemons if you prefer or if Meyer lemons aren’t available.
Remember, you can easily freeze citrus for later use. I usually have a couple dozen Meyer lemons in my freezer left over from the season. They work just as well as fresh after thawing.
You will need to purchase a nonstick madeleine pan if you don’t have one. Allow it to cool between batches. You’ll want it when you make my plain madeleines soon anyway!
Today I made a Meyer lemon bread with blueberries and will be sharing that soon. What is it about lemon and blueberries? They just seem to really marry well together, don’t they?
Meyer Lemon Madeleines
Notes
Madeleines are best eaten shortly after baking.
Ingredients
- 3 large eggs, at room temperature
- 2/3 cup granulated sugar
- 1/8 teaspoon salt
- 1 1/4 cup flour
- 1 teaspoon baking powder
- 1 teaspoon lemon emulsion (or extract)
- Fine zest of one Meyer lemon
- 9 tablespoons unsalted butter, melted and cooled to room temperature
- 3/4 cup powdered sugar
- 1- 1 1/2 Tablespoon freshly-squeezed Meyer lemon juice
Instructions
- Chill the madeleine pan(s) in the freezer for 1t least 10-15 minutes. Spray with nonstick baking spray shortly before baking.
- In the bowl of a standing electric mixer, beat the eggs, granulated sugar and salt for light and thick.
- Sift the flour and baking powder together. Set aside.
- Add the lemon zest and lemon emulsion to the cooled butter, then drizzle the butter into the batter, a few spoonfuls at a time, gently folding gently but thoroughly.
- Cover the bowl and refrigerate for at least 1 hour or up to 12 hours. Remove from refrigerator 20 minutes prior to baking.
- Preheat the oven to 375 degrees. Brush the indentations of a madeleine mold with melted butter. Dust with flour, tap off any excess, and place in the fridge or freezer.
- Fill the madeleine molds three quarters full. Do not spread the batter.
- Bake 8-10 minutes or until just feel set.
- While the cookies are baking, make a glaze in a small mixing bowl by stirring together the powdered sugar and lemon juice. Add more juice or powdered sugar as needed.
- When done, turn the madeleines out onto a cooling rack and spread with a thin layer of the glaze. Allow to cool completely.
- Store in an air tight container a single layer with parchment paper between the layers.
I must try these. I’ve always wondered what was the excitement over Madeleines, and now I have no excuse not to try! 🙂
If you are a lemon lover like I am, you are going to really enjoy these.
never had these – looking forward to trying them this spring. always like to see you on with Tom
Wow! Thanks for stopping by and many thanks for watching. Sometimes I wonder if my eyes are even open:)
just saw you on the KTHV program- would love to have the pie recipe that you had on the program- I forgot what you called it- but it had whipping cream etc from Red Apple Inn- thank you so much!!!!!
Thanks for watching! Here’s the link to THV’s web site where it is posted: http://www.thv11.com/news/local/thv-this-morning/dining-with-debbie-favorites-from-the-red-apple-inn/129475195
Let me know if you have any problems getting to it.