Lemon Rosemary Delight Madeleines
These Lemon Rosemary Delight Madeleines are a sophisticated take on the classic French treat, merging the zesty brightness of fresh lemon with the earthy aroma of rosemary. Their delicate, buttery texture and charming shell shape make them perfect for an elegant afternoon tea, a delightful coffee break, or a sweet finish to dinner. Each bite offers a harmonious balance of flavors, making them irresistible to guests and family alike. Treat yourself to these exquisite sponge cakes that are sure to impress!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Large Eggs
2 (room temperature)
Granulated Sugar
1/2 cup
Brown Sugar
1/4 cup
Lemon Zest
2 teaspoons (freshly grated)
Vanilla Extract
1 teaspoon
Unsalted Butter
1/2 cup (melted plus 2 tablespoons for brushing molds)
Unbleached All-Purpose Flour
1 cup
Fresh Rosemary
1/2 tablespoon (finely chopped)
Baking Powder
1 1/2 teaspoons
Sea Salt
1/4 teaspoon (ground)
Confectioners' Sugar
1/2 cup (sifted)
Instructions
1
In the bowl of a stand mixer, combine large eggs, granulated sugar, brown sugar, lemon zest, and vanilla extract. Beat on medium-high speed for about 5 minutes until the mixture is pale and frothy.
2
In a small saucepan over medium-low heat, melt 1/2 cup of unsalted butter. Once melted, take it off the heat and set aside to cool slightly.
3
In a separate medium bowl, whisk together the all-purpose flour, chopped fresh rosemary, baking powder, and sea salt until well combined. Set this mixture aside.
4
Once the egg mixture is ready, lower the speed of the mixer and gently fold in the dry ingredients until just combined. Carefully fold in the melted butter with a spatula until fully incorporated. Cover the bowl with plastic wrap and refrigerate the batter for 30 minutes to allow the flavors to meld.
5
Preheat your oven to 375°F (190°C). Brush the madeleine molds with the remaining 2 tablespoons of melted butter, ensuring even coverage. Dust the cavities lightly with flour, shaking out any excess.
6
After chilling, remove the batter from the fridge and give it a gentle stir. Carefully spoon the batter into the prepared madeleine molds, filling each cavity about 3/4 full.
7
Bake in the preheated oven for 9 to 12 minutes or until the madeleines spring back when lightly touched and the tops are a light golden brown. Remove from the oven and let them cool in the pans for about 2 minutes before transferring them to a wire rack to cool completely, pattern side up.
8
If desired, dust the tops of the madeleines with sifted confectioners' sugar before serving. Enjoy your delicious Lemon Rosemary Delight Madeleines!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Lemon Rosemary Delight Madeleines?
They are a sophisticated French sponge cake merging fresh lemon zest and earthy rosemary in a classic shell shape.
What are the primary flavors in this recipe?
The primary flavors are zesty fresh lemon, aromatic rosemary, and rich butter.
How many eggs are required for this recipe?
The recipe requires 2 large eggs at room temperature.
What types of sugar are used?
The recipe uses 1/2 cup of granulated sugar and 1/4 cup of brown sugar.
How much lemon zest is needed?
You will need 2 teaspoons of freshly grated lemon zest.
Is there vanilla in these madeleines?
Yes, the recipe includes 1 teaspoon of vanilla extract for added flavor.
How much butter is used in the batter?
The batter requires 1/2 cup of melted unsalted butter.
Why is extra butter needed beyond the batter?
An additional 2 tablespoons of melted butter are used to brush the madeleine molds to prevent sticking.
What kind of flour is best for this recipe?
The recipe calls for 1 cup of unbleached all-purpose flour.
How much rosemary is included?
You should use 1/2 tablespoon of finely chopped fresh rosemary.
What leavening agent is used?
The recipe uses 1 1/2 teaspoons of baking powder to help the cakes rise.
What kind of salt should I use?
The recipe specifies 1/4 teaspoon of ground sea salt.
How long should I beat the egg and sugar mixture?
Beat the eggs and sugars on medium-high speed for about 5 minutes until pale and frothy.
Should I chill the batter before baking?
Yes, the batter should be covered and refrigerated for 30 minutes to allow the flavors to meld.
What is the recommended oven temperature?
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
How do I prepare the madeleine molds?
Brush the molds with melted butter and dust them lightly with flour, shaking off any excess.
How full should the madeleine cavities be?
Fill each cavity about 3/4 full with the batter.
How long do these madeleines bake?
They bake for 9 to 12 minutes in a preheated oven.
How do I know when the madeleines are finished?
They are done when they spring back when lightly touched and the tops are a light golden brown.
How long should they cool in the pan?
Allow them to cool in the pans for about 2 minutes before moving them.
How should they be cooled on a wire rack?
Transfer them to a wire rack to cool completely with the pattern side facing up.
Is there a recommended garnish?
Yes, you can dust the tops with 1/2 cup of sifted confectioners' sugar before serving.
What is the texture of these treats?
They have a delicate, buttery, sponge-like texture.
Can I use a stand mixer for this recipe?
Yes, a stand mixer is recommended for beating the eggs and sugar to the correct consistency.
When do I add the dry ingredients?
Gently fold in the dry ingredients after the egg mixture has become pale and frothy.
How do I incorporate the melted butter?
Carefully fold in the melted butter with a spatula after the dry ingredients are just combined.
Should the batter be stirred after refrigeration?
Yes, give the chilled batter a gentle stir before spooning it into the molds.
Are these madeleines suitable for elegant occasions?
Yes, their sophisticated flavor and shape make them perfect for afternoon tea or formal dinners.
What is the preparation for the fresh rosemary?
The rosemary should be very finely chopped before being added to the dry ingredients.
Can I substitute salted butter?
The recipe calls for unsalted butter; if using salted, you may want to reduce the additional sea salt.