Lemon Zest Madeleines and a Special Gift!

by Mary Papoulias-Platis

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The other day we had a luncheon for the girls and I decided to come up with a sweet gift as a reminder of a dream trip we all would like to take someday.  Madeleines are the perfect French dessert. I searched for the perfect little tray to place some delicious cookies on and I thought these would make a nice take-home gift.

 These square dishes are so beautiful with a Paris theme (hint: where we would all like to go someday) . I found them at the Barnes and Noble bookstore and are made by Fringe Studio. The plates come in many different sizes and pictures, perfect for adding soaps, perfumes, just about any tiny gift too. I chose this plate first, then added the cookie idea and the black and white theme.


Then I chose to bake French Madeleine cookies and I was off again looking for the pan. I only bought one but should have bought two. These can be found at Sur La Table, Williams Sonoma, or Homegoods.

Of course, I always like to take myself out of my comfort zone, and into an area of cooking I have never been. I thought about meringues cookies but they still scare me. You know, those pretty pink, green, blue ones with a filling. So Cute. But not yet.  Then, I saw Lemon Madeleines in Martha Stewart ‘s Baking Handbook and was sold on this idea and the recipe.

Lemon Zest Madeleines and a Special Gift!
This easy and delicious recipe takes to me to Paris in my kitchen. Take as a gift and share with friends. This makes the perfect cookie. Dough needs to be chilled so read recipe thoroughly and plan ahead.
Recipe type: Dessert
Serves: makes 2 dozen
  • 1 stick (1.2 cup) unsalted butter,plus more for pan
  • ¾ cup all -purpose flour
  • Scant ½ cup almond flour
  • ½ cup plus 2 tablespoons sugar
  • 2 tablespoons finely grated lemon zest
  • ¼ teaspoon pure lemon extract
  • 3 large eggs
  • ½ teaspoon salt
  1. In a small saucepan, melt butter. Set aside to cool.
  2. In a large bowl whisk together flours and sugar.
  3. Add the lemon zest and extract to cooled butter and stir.
  4. In a large bowl combine the eggs wit the salt, and whisk until frothy.
  5. Whisk in the flour mixture.
  6. Cover the bowl with plastic wrap and refrigerate until chilled at least 2 hours or overnight.
  1. Pre-heat the oven to 350 degrees.
  2. Butter two 12-mold pans and dust with flour.(or use one twice)
  3. Place batter in a pastry bag or a zip-lock bag and fill mold halfway.
  4. Bake rotating halfway until edges of the cakes are golden brown,12-14 minutes.
  5. Immediately invert cakes onto a wire rack to cool.
  6. Madeleines should be served the same day they are baked.

 Someday Paris bound…

© 2012 – 2015, Mary Papoulias-Platis. All rights reserved.

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{ 2 comments… read them below or add one }

1 Marilyn

Sorry I missed these!

2 LiztheChef

I am a miserable baker, but these inspire me – mais oui! Say, have you joined our tribe yet? I haven’t seen your posts there. I had made a goof but mine should be coming along…

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