Lemon madeleines buttery and so very moreish! These little french fancies are a perfect mid morning treat or make an excellent after dinner petit four.
Lemon madeleines are both delicious and very easy to make. It’s a basic batter that can be made ahead and chilled in the fridge until you are ready to bake. The only requirement for lemon madeleines is a well prepared tray, brushed with butter and dusted with flour.
However their simplicity in no way impacts on the taste. Rustle up a tray and you’ll be hard pushed not to eat the lot!
I had a wonderful meal in London a few years ago with friends. We were sat at the Chef’s table and were lucky enough to witness the kitchen in full swing for a Saturday night dinner service. After a beautiful dinner we were served with fresh madeleines still warm straight from the oven. It delighted everyone at the table, more so when we headed back to our hotel with a box full! It’s one of those food memories that always makes me smile.
This is French patisserie at its most simple. Michelle and I decided that madeleines would be the perfect petit four to serve with tea and coffee at last month’s Supperclubs. Our diners were delighted with these warm pastries served straight from the oven. A really simple and straight forward recipe, go on give them a try.
If you like this recipe then why not try our Florentines, our Easy Chocolate Truffles or our Brandy Snaps & Clementine Cream.
Pin the recipe for later:
Lemon Madeleines
Ingredients
- 100 g plain flour
- 100 g caster sugar
- 2 free range eggs
- 1 lemon (zest & juice)
- 3/4 tsp baking powder
- 100 g butter (melted & cooled)
Instructions
- Preheat the oven to 200C/400F/Gas 6. Brush a madeleine tray with melted butter then add a little flour to coat, tapping out any excess.
- Whisk together the eggs and sugar in a bowl until light and frothy. Gently whisk in the remaining ingredients. Leave to stand for at least 20 minutes before pouring into the prepared madeleine tray using a dessert spoon. Do not overfill the trays, only about 3/4 full.
- Bake for 8-10 minutes, or until the mixture has risen a little in the middle and is fully cooked through. Transfer the madeleines to a wire rack and leave for a few minutes to cool slightly.
- Serve immediately and enjoy whilst warm.
Notes
• Please note that the nutrition information provided below is approximate and meant as a guideline only •
We are sharing this recipe with #CookBlogShare, and also with Jo’s Kitchen Larder and Apply Face to Blog that run #BakingCrumbs linkup.
Kat (The Baking Explorer)
They look absolutely perfect! Beautiful photos too!
Michelle
Thank you Kat, these are one of my favourite things to make (and eat!). Michelle.
Hannah
These look delicious – so pretty! I bet they taste super fresh and light too!
Michelle
Thanks Hannah, yes they are so light and they really need eating straight away – which is never really a problem for me!:-) Cheers, Michelle x
Cat | Curly's Cooking
I’m embarrassed to say I don’t think I have ever eaten a madeleine. These look so inviting and beautiful!
Michelle
Thanks Cat, and can I just say – I have never eaten one either….more like 5, 6, ….at a time! 🙂 But honestly so easy. Cheers, Michelle x
Jenny Walters
I’m the same here as Jo!I have a beautiful madeline tray sat in my drawer and have never used it! But this recipe will be my virgin bake in it. These look and sound absolutely delightful! So delicate and pretty. Thank you so much for sharing with #BakingCrumbs
Michelle
Thanks Jenny. I must admit mine sat for years and I was always going to make them, now I’ve started again I reminded myself just how quick and easy they are! Cheers, Michelle
Jo Allison / Jo's Kitchen Larder
These are gorgeous and so delicate and dainty! I am really jealous of your supper club diners who got to enjoy them. I have actually bought myself a Madeleine pan but have not used it yet (slap on the wrist) and am now looking forward to trying out your recipe. Thank you for sharing with #BakingCrumbs 🙂 x
Lesley
Thank you Jo, and you’d be very welcome at our Supperclub if only you lived a little closer. These Madeleine’s are so simple and very moreish. Be warned when you do use that pan you will be unable to stop at one. Lesley x
Eb Gargano | Easy Peasy Foodie
Oh these are so pretty! The perfect way to round off a good meal – especially warm from the oven. Really wish I could reach into my computer screen and take one now!! Eb x
Michelle
Thanks Eb, I’d be lying if I said I didn’t eat them cold as well! But fresh from the oven…heavenly!
Michelle Frank | Flipped-Out Food
Those chef’s table meals are just magical, aren’t they?! Your Lemon Madeleines are absolutely lovely—I can’t believe they’re so easy to make! Thank you for bringing them to #CookBlogShare!
Michelle
Thanks Michelle, yes those experiences are so worth it. I have to control myself when I make these as I eat far too many! x