Lemon Madeleines are a bright addition to any dessert table and this recipe for the mini cakes is not just delicious but easy too.
Course Dessert
Cuisine French
Prep Time 30 minutesminutes
Cook Time 10 minutesminutes
Chill Time 30 minutesminutes
Servings 20
Calories 135kcal
Author Robin Gagnon
Equipment
madeleine pan
Ingredients
½cupunsalted buttermelted and cooled (plus more for pan)
2large eggs
1egg yolk
½cup+ 2 tablespoon granulated sugar
1cup+ 2 tablespoon all-purpose flour
1 ½tablespoonlemon zest
½teaspoonbaking powder
⅛teaspoonsalt
1tablespoonlemon juice
White Chocolate Ganache
4ozwhite chocolate
1tablespooncoconut oil
Optional: 2 teaspoon lemon or orange liqueur*
Instructions
In a small bowl combine the flour, salt, and baking powder. Stir to break up any clumps.
In a large bowl, beat the eggs, egg yolk, and sugar on medium-high speed until very pale yellow, forming ribbons, and more than doubled in volume.
Gently stir in the lemon zest and lemon juice.
Fold in the flour mix in four additions, incorporating gently and breaking up any pockets of flour without deflating the air too much.
Stir in the melted butter until fully incorporated.
Cover and chill the batter in the refrigerator for a minimum of 30 minutes (up to 2 hours).
While batter is resting, preheat the oven to 375°F/190 C. Brush melted butter into a madeleine pan (or mini muffin pan). Dust with flour and pour out any excess.
When ready to bake, scoop a heaping tablespoon (15ml) of batter into each well. No need to level it out, it will do so as it bakes.
Bake for 9-12 minutes until the madeleines are golden brown at the edges and bounce back in the center when lightly touched.
Allow to cool for 3-5 minutes in the pan. Use a paring knife to work around the edges and pop the cakes out to cool completely. If you still have more batter and only one pan, clean the wells out and recoat with butter and flour to bake a second batch.
Once the little sponge cakes are completely cool, prepare white chocolate coat.
Break the white chocolate into small pieces and combine in a microwave safe bowl with the coconut oil. Microwave for 30-40 seconds until starting to melt, then 15 second bursts until mostly melted. Stir to finish melting and create a smooth chocolate.**
If using liqueur, add it now, stirring gently.
Holding the madeleines at an angle, dip them half in the melted chocolate, shake off the excess and set on a cooling rack to firm up.
Alternatively, you can just drizzle the chocolate over the cakes in a zigzag.
Notes
The lemon madeleines are best eaten the same day but can be stored in an airtight container in the fridge for 2 days.*If adding the liqueur, add another 1-2 teaspoon coconut oil.**Alternatively you can melt them in the top of a double boiler (or a heat safe bowl over a pan of simmering water). Do not allow the water to touch the bottom of the bowl.