Lemon Glazed Madeleines
Indulge in the exquisite flavors of Lemon Glazed Madeleines, a delightful French treat that captures the essence of sunshine in every bite. These classic sponge cakes, characterized by their distinctive shell shape, are infused with fresh lemon juice and zest, giving them a zesty punch. Bathed in a luscious lemon glaze, they are perfect for afternoon tea, dessert gatherings, or simply as a treat to brighten your day. This recipe is courtesy of renowned chef Chuck Hughes, ensuring a touch of elegance and culinary expertise in your kitchen.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
butter
1 cup / 250ml (melted, plus more for greasing the molds)
eggs
6 small or 4 large (beaten)
sugar
1 cup / 250ml (granulated)
lemon
1 (juice and zest)
vanilla extract
1 teaspoon / 5ml (pure)
all-purpose flour
1 1/2 cups / 375ml (sifted, plus more for greasing the molds)
baking powder
1 teaspoon / 5ml (leavening agent)
confectioners' sugar
1/2 cup / 125ml (for glaze)
lemon
1 (juice and zest for glaze)
lemon zest
to taste (for garnish)
Instructions
1
Start by melting the butter in a small saucepan over low heat, then set it aside to cool slightly.
2
In a mixing bowl, vigorously beat the eggs and sugar together until the mixture becomes pale and airy, which should take about 5 minutes.
3
Add the lemon zest and juice along with the vanilla extract to the mixture, stirring to combine.
4
Gently fold in the all-purpose flour and baking powder, ensuring no lumps remain. Finally, incorporate the melted butter, mixing until the batter is smooth and silky.
5
Prepare two 12-cavity madeleine molds by greasing them with butter and dusting them lightly with flour. Pour the batter into the molds, filling each cavity about three-quarters full.
6
Cover the molds with plastic wrap and refrigerate the batter for a minimum of 2 hours to allow the flavors to meld and the batter to firm up.
7
Preheat your oven to 425°F (220°C). Once preheated, place the filled molds in the oven and bake for 5 minutes. Afterward, reduce the oven temperature to 350°F (180°C) and continue baking until the madeleines are golden brown and puffed, approximately 10 more minutes.
8
While the madeleines are baking, prepare the lemon glaze. In a small bowl, whisk together the confectioners' sugar and lemon juice until smooth.
9
Once the madeleines are done baking, remove them from the oven and allow them to cool slightly before turning them out onto a wire rack.
10
Dip the top of each madeleine into the lemon glaze and return them to the rack. Lastly, garnish with additional lemon zest before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Lemon Glazed Madeleines?
They are classic French sponge cakes characterized by their distinctive shell shape, infused with fresh lemon and finished with a luscious glaze.
Who is the chef behind this Madeleine recipe?
This recipe is courtesy of renowned chef Chuck Hughes.
How much butter is required for the batter?
The recipe calls for 1 cup (250ml) of melted butter, plus extra for greasing the molds.
How long should I beat the eggs and sugar?
Vigorously beat the eggs and sugar together for about 5 minutes until the mixture becomes pale and airy.
What flavorings are added to the egg and sugar mixture?
Add lemon zest, lemon juice, and pure vanilla extract to the mixture.
How do I incorporate the flour and baking powder?
Gently fold in the sifted all-purpose flour and baking powder, ensuring no lumps remain before adding the butter.
How do I prepare the madeleine molds?
Grease two 12-cavity madeleine molds with butter and dust them lightly with flour.
How full should each madeleine cavity be filled?
Fill each cavity about three-quarters full with the batter.
Does the madeleine batter need to be refrigerated?
Yes, cover the molds with plastic wrap and refrigerate for a minimum of 2 hours to allow flavors to meld and batter to firm up.
What is the initial oven temperature for baking?
Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
How long do the madeleines bake at the initial high temperature?
Bake them at 425 degrees Fahrenheit for the first 5 minutes.
What is the second baking temperature and duration?
Reduce the temperature to 350 degrees Fahrenheit (180 degrees Celsius) and bake for approximately 10 more minutes.
How can I tell when the madeleines are finished baking?
The madeleines are done when they are golden brown and puffed.
What ingredients are used for the lemon glaze?
The glaze consists of 1/2 cup (125ml) of confectioners' sugar and the juice and zest of one lemon.
How do I make the lemon glaze?
Whisk together the confectioners' sugar and lemon juice in a small bowl until the mixture is smooth.
How do I apply the glaze to the madeleines?
Dip the top of each slightly cooled madeleine into the lemon glaze and return them to a wire rack.
What garnish is suggested for this recipe?
Garnish the glazed madeleines with additional lemon zest before serving.
How many eggs are needed for this recipe?
You will need 6 small eggs or 4 large eggs, beaten.
How much all-purpose flour is required?
The recipe requires 1 1/2 cups (375ml) of sifted all-purpose flour.
What is the purpose of the baking powder in this recipe?
Baking powder acts as the leavening agent to help the cakes puff up.
What type of sugar is used in the batter?
One cup (250ml) of granulated sugar is used in the main batter.
Should the butter be hot when added to the batter?
No, the butter should be melted and then set aside to cool slightly before being incorporated.
How should the madeleines be cooled?
Allow them to cool slightly in the molds before turning them out onto a wire rack.
Is vanilla extract used in this recipe?
Yes, use 1 teaspoon (5ml) of pure vanilla extract.
What is the texture of the madeleine batter before baking?
Once the butter is incorporated, the batter should be smooth and silky.
Can these be served for afternoon tea?
Yes, they are described as perfect for afternoon tea or dessert gatherings.
What total number of lemons are needed for the recipe and glaze?
The recipe lists 1 lemon for the batter and 1 lemon for the glaze.
What tags are associated with this recipe?
Tags include dessert, madeleines, lemon, french pastry, sweet treat, and elegant dessert.
What is the consistency of the egg and sugar mixture after 5 minutes?
The mixture should be pale and airy.
How many madeleines does the mold preparation accommodate?
The recipe instructs preparing two 12-cavity molds, accommodating 24 madeleines total.