Classic Lemon Madeleine Cookies
Delight in the soft, delicate texture of these Classic Lemon Madeleine Cookies, a timeless French treat that's perfect for any occasion. This recipe has been tested and perfected, resulting in cookies that are sure to impress your family and friends alike. With a hint of lemon zest and a buttery richness, these madeleines are perfect for tea time or as a sweet snack. Not only are they easy to make, but they also bring an elegant touch to your dessert table. Enjoy them dusted with icing sugar for a beautiful finish!
30
Servings
N/A
Calories
8
Ingredients
Ingredients
Sugar
200 g (granulated)
Lemon
1 (grated peel)
Eggs
3 large (beaten)
Milk
50 ml (full-fat or whole)
Cake-and-pastry flour
200 g (sifted)
Baking powder
6 g (sifted)
Vanilla sugar
1 pinch (for flavor)
Butter
200 g (softened)
Instructions
1
In a large bowl, combine the granulated sugar and grated lemon peel. Allow this mixture to rest for about an hour to infuse the sugar with the citrus flavor.
2
After the infusion, add the beaten eggs into the sugar-lemon mixture and whisk until well combined.
3
Incorporate the milk and mix until the mixture is smooth and homogenous.
4
Sift together the cake-and-pastry flour, baking powder, and vanilla sugar, then gently fold this dry mixture into the wet ingredients until just blended.
5
Finally, add the softened butter and mix until the batter is smooth and creamy.
6
Cover the batter with plastic wrap and refrigerate for about an hour, although this step can be skipped if you're short on time.
7
While the batter is chilling, prepare your non-stick Madeleine molds by buttering and flouring them generously. Preheat your oven to 375°F (190°C).
8
Once the batter is ready, spoon it into the molds, filling each cavity about two-thirds full to allow for rising.
9
Bake in the preheated oven for 13 to 15 minutes, or until the madeleines are puffed and golden brown.
10
Remove the cookies from the molds while they are still hot, and allow them to cool on a cooling rack.
11
If making more batches, lightly butter and flour the molds again before adding the next round of batter.
12
Before serving, dust the madeleines with icing sugar for a finishing touch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Classic Lemon Madeleine Cookies?
Classic Lemon Madeleine Cookies are a timeless French treat known for their soft, delicate texture, buttery richness, and a hint of fresh lemon zest.
How many madeleines does this recipe yield?
This recipe makes approximately 30 servings of lemon madeleines.
What are the main ingredients for these cookies?
The ingredients include granulated sugar, lemon peel, large eggs, milk, cake-and-pastry flour, baking powder, vanilla sugar, and softened butter.
Why do I need to combine the sugar and lemon peel first?
Combining the granulated sugar and grated lemon peel and letting it rest for an hour allows the sugar to become infused with the bright citrus flavor.
How long should the sugar and lemon mixture rest?
The sugar and lemon peel mixture should rest for about one hour for maximum flavor infusion.
What type of flour is recommended for this recipe?
This recipe specifically calls for 200 grams of cake-and-pastry flour to achieve a light and delicate crumb.
Should the milk be a specific type?
Yes, the recipe recommends using 50 ml of full-fat or whole milk for the best texture.
How should I prepare the dry ingredients?
The cake-and-pastry flour, baking powder, and vanilla sugar should be sifted together before being folded into the wet ingredients.
When is the butter added to the batter?
Softened butter is the final ingredient added to the mixture, and it should be mixed until the batter is smooth and creamy.
Is it necessary to refrigerate the batter?
While refrigerating the batter for about an hour is recommended to help the texture, this step can be skipped if you are short on time.
At what temperature should the oven be preheated?
Preheat your oven to 375°F (190°C) before baking the cookies.
How do I prepare the Madeleine molds?
You should butter and flour the non-stick Madeleine molds generously to prevent the cookies from sticking.
How much batter should I put in each mold cavity?
Fill each cavity of the Madeleine mold about two-thirds full to allow enough room for the cookies to rise.
How long do the madeleines need to bake?
Bake the cookies for 13 to 15 minutes, or until they are puffed and golden brown.
When should I remove the cookies from the molds?
Remove the madeleines from the molds while they are still hot to ensure they come out cleanly.
Where should the cookies cool?
Once removed from the molds, allow the cookies to cool completely on a wire cooling rack.
What should I do if I am making more than one batch?
If making multiple batches, be sure to lightly butter and flour the molds again before adding the next round of batter.
What is the recommended finishing touch before serving?
Before serving, dust the madeleines with icing sugar for a beautiful and professional-looking finish.
What is the texture of these cookies like?
These cookies have a soft, delicate texture with a characteristic buttery richness.
Is this recipe easy to follow?
Yes, this is considered an easy recipe that results in elegant cookies perfect for impressing guests.
What occasions are these cookies best for?
These are perfect for tea time, as a sweet snack, or as an elegant addition to any dessert table.
How much butter is required?
The recipe requires 200 grams of softened butter.
How much sugar is in the recipe?
The recipe uses 200 grams of granulated sugar plus a pinch of vanilla sugar.
What size eggs should be used?
The recipe calls for 3 large eggs, which should be beaten before being added to the mixture.
How much baking powder is needed?
You will need 6 grams of sifted baking powder for this recipe.
Can I use lemon juice instead of peel?
The recipe specifically calls for the grated peel of one lemon to infuse the sugar for the best citrus flavor.
What is vanilla sugar used for in this recipe?
A pinch of vanilla sugar is used as an ingredient to add a subtle layer of flavor to the cookies.
Should I cover the batter during refrigeration?
Yes, if you choose to refrigerate the batter, cover it with plastic wrap first.
How do I ensure the cookies rise properly?
Filling the molds two-thirds full and using the specified amount of baking powder ensures they puff up and get the classic madeleine shape.
Can these be served warm?
While they should be removed from molds while hot, they are typically allowed to cool on a rack and then dusted with sugar before serving.