Cakes & Cookies David Scott Allen Dessert Provencal Recipes Taste

Recipe for Lemon Madeleines

Name: Lemon Madeleines
Prep time: 15 min
Cook time: 11 min
Total time: 146 min
Ingredients: 90 gr All Purpose Flour; 1 tsp Baking Powder; 1 pinch fleur de sel; 67 gr Sugar; 2 zest of lemons (finely grated); 2 large Eggs (* at room temperature); 1 tbsp Honey; 1 tsp pure vanilla extract; 8 tbsp Unsalted Butter (* melted and still warm); 2 tbsp whole milk; confectioners' sugar for dusting

While the origin of this little spongecake or “teacake” that is served as a cookie is still widely debated today, one thing is for certain madeleines are a light, sweet and aromatic taste experience. From Lorraine to the court of King Louis XV and onto Paris, this cookie has traveled and served historic generations in France with it’s classic timeless beauty and taste. Try and stop yourself from eating just one. David Allen Scott’s version of this recipe comes from being a devotee to blogger Dorie Greenspan, namely known for French Fridays with Dorie, read more here…

Lemon Madeleines

A light and airy spongecake often referred to as a "tea cake" highly recognized for it's delicate shell shape with a classic buttery lemon taste.

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Prep Time 15 mins

Cook Time 11 mins

Total Time 2 hrs 26 mins

Course Dessert

Cuisine French

Servings

Ingredients

90 gr All Purpose Flour
1 tsp Baking Powder
1 pinch fleur de sel
67 gr Sugar
2 zest of lemons finely grated
2 large Eggs * at room temperature
1 tbsp Honey
1 tsp pure vanilla extract
8 tbsp Unsalted Butter * melted and still warm
2 tbsp whole milk
confectioners' sugar for dusting

Instructions

Whisk together the flour, baking powder and salt in a small bowl; set aside.
Working in the large bowl of a stand mixer, rub the sugar and lemon zest together with your fingertips until the sugar is moist and fragrant.
Add the eggs and, using the whisk attachment, beat at high until the sugar and eggs are slightly thick and pale.
Beat in the honey and vanilla.
In a small bowl, mix together the dry ingredients: flour, baking soda and fleur de sel.
Gently fold in the dry ingredients, stopping when all dry ingredients have been moistened.
Fold in the melted butter and then the milk.
Press a piece of wax paper against the surface of the batter and chill for at least 1 hour.
Using baking spray, coat the molds of two 12-shell madeleine pans.
Divide the batter among the molds, filling them no more than two-thirds full.
Refrigerate filled pans for 1 hour longer.
Preheat the oven to 400°F.
Place the madeleines in the oven and bake for 11 minutes, or until the cakes are golden and the big bumps on their tops spring back when touched.
Remove the pan from the oven and immediately turn out madeleines onto a cooling rack and allow them to cool to room temperature. (Use a small silicone spatula to remove any madeleines that might have stuck to the pan.)
Dust cooled madeleines with confectioners’ sugar just before serving.

Notes

Variations to try include, nuts, chocolate or citrus juice.

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Tags:Cookies,Lemons,Madeleines

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

1 Comment

David
September 10, 2016 at 10:49 am — Reply
Lemon Madeleines are the stuff of French Literature. I think I need a batch today to go with my book.

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Recipe for Lemon Madeleines