0 Meyer Lemon Madeleines

Madeleines are tiny, buttery cakes that are traditionally baked in scallop-shell molds and eaten as a cookie. The first time I made madeleines was 12 years ago. I was obsessed with all things Williams-Sonoma at the time and purchased 2 madeleine pans after being seduced by the photos in their catalog. I used the vanilla madeleine recipe that came with the pans.

Since then I have tried different variations from honey to chocolate. But as a lemon lover, these lemon madeleines are hard to resist. Sometimes I use meyer lemons which have a more subtle lemon taste.

Meyer Lemon Madeleines
(makes 12)

2 large eggs
1⁄3 cup granulated sugar
1⁄4 tsp salt
1⁄2 tsp vanilla extract
1⁄2 cup all-purpose flour, sifted after measuring
1 tsp grated meyer lemon zest
4 tbsp (1⁄2 stick) unsalted butter, melted & cooled
powdered sugar (optional)

Preheat oven to 375°F. Generously butter and flour the 12 molds in a madeleine pan.

In the bowl of a standing mixer, combine eggs, granulated sugar and salt. Beat on medium speed until thick and mousse like, about 5 minutes. Mix in vanilla extract.

Using a rubber spatula, gently fold in the sifted flour. Fold in the meyer lemon zest and half the melted butter. Then fold in the remaining butter.

Fill each mold approximately 2/3 to 3/4 full. Bake the madeleines until the tops spring back when lightly touched, 9 to 11 minutes.

Cool in pan for 2 minutes. Carefully remove madeleines from pan and allow them cool completely on cooling rack. Sprinkle with powdered sugar if desired.

EDIT (July 11) - I filled my molds 3/4 full. However, the amount per mold will vary depending on your pan.