Martha Stewarts Lemon Madeleines Recipes

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LEMON MADELEINES



Lemon Madeleines image

Like little cakes with a citrus perfume, these European darlings are equally delightful as a light dessert with fresh fruit or on their own at teatime.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 2 dozen

Number Of Ingredients 11

3/4 cup unsalted butter (1 1/2 sticks), melted, plus more for pans
1 1/2 cups cake flour, sifted (not self-rising)
1/2 teaspoon baking powder
1/4 teaspoon coarse salt
3 large eggs
2 large egg yolks
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
2 tablespoons finely grated lemon zest
2 tablespoons fresh lemon juice (2 to 3 lemons total)
Confectioners' sugar, for dusting (optional)

Steps:

  • Preheat oven to 400 degrees. Butter two madeleine pans; set aside. Sift flour, baking powder, and salt into a bowl; set aside.
  • Put eggs, egg yolks, granulated sugar, vanilla, and lemon zest and juice in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and thickened, about 5 minutes. Mix in butter. Using a spatula, fold flour mixture into egg mixture. Let rest 30 minutes.
  • Pour batter into buttered pans, filling the molds 3/4 full. Bake cookies, rotating pans halfway through, until edges are crisp and golden, 7 to 8 minutes. Let cookies cool slightly in pans on wire racks. Invert, and unmold. Dust with confectioners' sugar, if desired.

MARTHA STEWART MADELEINES



Martha Stewart Madeleines image

I got this recipe from a co-worker, who apparently originally got the recipe from the Martha Stewart website. These are light and spongey with a slight lemon flavor, a real treat.

Provided by Mizzy

Categories     Dessert

Time 30m

Yield 16 serving(s)

Number Of Ingredients 9

10 tablespoons unsalted butter, melted, plus more for pan
1/2 cup all-purpose flour, plus more for pan
1/2 cup cake flour (not self-rising)
1 pinch table salt
2 large eggs
2/3 cup sugar
1 teaspoon pure vanilla extract
1 grated lemon, zest of
confectioners' sugar, for dusting

Steps:

  • Preheat oven to 375°. Butter and lightly flour madeleine pan (see the Guide). In medium bowl, whisk both flours and salt together. In bowl of an electric mixer with whisk attachment, beat eggs and sugar together. Add vanilla and lemon zest, then flour mixture; beat until just combined. On low speed, pour in melted butter in a steady stream; mix until incorporated.
  • Spoon rounded tablespoon batter into each form. Bake 5 minutes; reduce oven to 350°; bake until golden, 8 to 10 minutes more. Let cool slightly; remove from pan. Dust with confectioners' sugar, and serve.

MARTHA STEWART'S LEMON MADELEINES



MARTHA STEWART'S LEMON MADELEINES image

Categories     Cake     Bake

Yield 18 - 20 madeleines

Number Of Ingredients 8

10 tbs unsalted butter melted
1/2 cup all-purpose flour
1/2 cup cake flour
1 pinch table salt
2 large eggs
2/3 cup sugar
1 tsp vanilla extract
grated zest of 1 lemon

Steps:

  • 1. preheat oven to 375. Butter & lightly flour madeleine pan. In a medium bowl, whisk both flours and salt together. In bowl of electric mixer with whisk attachment, beat eggs & sugar together. Add vanilla and lemon zest, then flour mixture; beat until just combined. On low speed, pour in melted butter in a steady stream; mix until incorporated. 2. Spoon rounded tablespoon batter into each form. Bake 5 minutes; reduce oven to 350; bake until golden, 8 to 10 minutes more. Let cool slightly; remove from pan. Dust with confectioners' sugar and serve.

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