Go Back
Print

Lemon Zest Madeleines

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.
Course Dessert
Cuisine French
Keyword cookie, dessert, lemon, madeleines
Author Inspired by Martha Stewart

Ingredients

  • 1 stick unsalted butter, plus more for the pan
  • 3/4 cup all -purpose flour
  • Scant 1/2 cup almond flour
  • 1/2 cup plus 2 tablespoons sugar
  • 2 tablespoons finely grated lemon zest
  • 1/4 teaspoon pure lemon extract
  • 3 large eggs
  • 1/2 teaspoon salt

Instructions

Preparation

  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.

Baking

  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.