Lemon Glazed Madeleines

September 15th, 2009 / Comments 2

In the last few weeks I have been spending lots of time with Julia Child and Judith Jones. It all began when I saw Julie & Julia. Wanting more, I read Julia Child’s memoire My Life in France.

Tile Mari 011 Lemon Glazed Madeleines Wanting still more, I read The Tenth Muse by Judith Jones. Spending time with these two inspiring women made me hungry for Madeleines. I made a batch of these buttery, golden shell shaped, sponge cakes for the first leg of our trip to Sicily. Here’s how I did it.  

Madeleines

I buttered and floured one Madeleine pan and one mini muffin pan and preheated the oven to 375 degrees.

I heated four tablespoons of butter until the milk solids in the butter had browned just a bit and then took the pan off the heat to cool.

I used my stand mixer to beat two eggs, a pinch of salt and one-third cup of sugar together until thick and pale yellow. I added a teaspoon of vanilla and then used a spatula to gently and quickly fold in half a cup of sifted flour.

I then folded in the cooled, browned butter. With everything combined the batter was ready to bake. I spooned the batter into the prepared pans and put the pans on the middle shelf in the oven. The small Madeleines were golden in seven minutes and the the mini muffin took for nine minutes.

I dipped the still warm  Madeleines into a glaze of  a quarter of a cup of confectioners’ sugar combined with the juice of half a lemon.

Into a waxed paper bag, they will be great with a cup of tea at the airport.

notes: Browning the butter enhances the flavor and is a simple process but one that must be carefully monitored. I used the mini muffin tin so that all of the batter would go into the oven at the same time. Although some of the cakes were not the traditional shell shape they tasted just as wonderful. With Sicily on the horizon – I’m thinking about lemons – therefore the lemon glaze. Perhaps next time I’ll use a chocolate glaze or a bit of red currant jelly.

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Madeleines List

  • 4 T butter
  • 2 eggs
  • a pinch of salt
  • 1/3 c sugar
  • 1 t vanilla
  • 1/2 c sifted flour
  • 1/4 c confectioners’ sugar
  • 1 lemon
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• 2 Responses to “Lemon Glazed Madeleines”

  • Lucia says:

    Sicily? You made cookies for your trip to Sicily? Awesome! Or is there a Sicily in VT?

    • Carol says:

      Alas, we have eaten all of the Madeleines. But I was thinking of Sicily, in Italy, when I made them.

      We leave midday Thursday and I will try to post but I may be more focused on family, food and Sicily than on blogging. I promise to eat lots of wonderful food and bring back lots of interesting ideas when I return on October 1.

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