I’m always on the hunt for a new cookie or treat to fall in love with (hello sweet tooth!). I never knew you could fall so hard, so fast though. One bite of these lemon Madeleines and that was it – they were getting a toothbrush at the sink and a drawer in my dresser (if I had one). It was love at first bite.
These are considered a French pastry, but are more like a bite size little cake. A dusting of icing sugar is all they need to finish them off once they’re out of the oven, and if you can eat them warm, well, if you have you know.
Madeleines are also a “plan ahead” cookie. You need to refrigerate the dough for at least three hours before baking it, but it will keep in the fridge up to two days. I know what you’re thinking – these cookies are starting to be more trouble than they’re worth. I promise you – PROMISE YOU – that isn’t true.
There is one other thing that you’ll need though to make Madeleines – a Madeleine pan. These aren’t treats that you can just drop onto a tray. Because it’s more of a cake batter, they need those little shells to bake into. I’m really partial to aluminum baking pans. Over the holidays I actually finally got rid of a bunch of my old non-stick stuff and switched over to almost all aluminum. Baked goods bake a lot more evenly and level in aluminum pans, and they don’t over brown. Just give them a good greasing and your Madeleines will slip right out (I just use this Pam baking spray).
The other thing to be aware of is not to over fill your trays (this took some trial and error, they still tasted delicious though, so no worries!). You don’t want to completely fill the trays because they will bake up like a cake. Treat them like a cupcake and only fill the moulds 3/4 of the way, smoothing the top a little. Pop them in the oven and 12 minutes later you’ll be itching to pop one in your mouth!
This recipe is very slightly adapted from Dorie Greenspan’s, found in her book Baking, From my home to yours.
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