Madeleines

While shopping at William's Sonoma one day I came across a madeleine pan that was on sale. I had always wanted to try and make madeleines, so I knew I had to get it! The salesman at William's Sonoma was very helpful and recommended that I try out David Leibowitz's recipe for lemon glaze madeleines. I have since become a huge David Leibowitz fan-- having read his book The Sweet Life in Paris and his blog about living in Paris. His writing is witty and gives a fun view of an American living abroad in France.

Here is the recipe! Bon appetit!

Lemon-Glazed Madeleines 24 cookies

Adapted from The Sweet Life In Paris by David Lebovitz

If you use baking powder, they may take another minute or so to bake since the batter will rise higher. They’re done when the cakes feel just set if you poke them with your finger. Avoid overbaking them. There’s nothing better than a fresh, buttery madeleine.

I also prefer to bake these in the upper-third of my oven, so the tops get slightly-browned. I love the lemon glaze. There are also some other varieties of Madeleines that I've been wanting to try!

3 large eggs, at room temperature
2/3 cup granulated sugar
1/8 teaspoon salt
1 1/4 cup four zest of one small lemon
9 tablespoons unsalted butter, melted and cooled to room temperature, plus extra melted butter for preparing the molds
3/4 cup powdered sugar
1 tablespoon freshly squeezed lemon juice
2 tablespoons water

 1. Brush the indentations of a madeleine mold with melted butter. Dust with flour, tap off any excess, and place in the fridge or freezer.

 2. In the bowl of a standing electric mixer, whip the eggs, granulated sugar, and salt for 5 minutes until frothy and thickened.

 3. Spoon the flour and baking powder, if using, into a sifter or mesh strainer and use a spatula to fold in the flour as you sift it over the batter. (Rest the bowl on a damp towel to help steady it for you.)

 4. Add the lemon zest to the cooled butter, then dribble the butter into the batter, a few spoonfuls at a time, while simultaneously folding to incorporate the butter. Fold just until all the butter is incorporated.

5. Cover the bowl and refrigerate for at least 1 hour. (Batter can be chilled for up to 12 hours.)

6. To bake the madeleines, preheat the oven to 425 degrees.

7. Plop enough batter in the center of each indentation with enough batter which you think will fill it by 3/4′s (you’ll have to eyeball it, but it’s not brain-surgery so don’t worry if you’re not exact.) Do not spread it.

8. Bake for 8-9 minutes or until the cakes just feel set. While the cakes are baking, make a glaze in a small mixing bowl by stirring together the powdered sugar, lemon juice, and water until smooth.

9. Remove from the oven and tilt the madeleines out onto a cooling rack. The moment they’re cool enough to handle, dip each cake in the glaze, turning them over to make sure both sides are coated and scrape off any excess with a dull knife. After dipping, rest each one back on the cooking rack, scalloped side up, until the cakes are cool and the glaze has firmed up.

Storage: Glazed madeleines are best left uncovered, or not tightly-wrapped; they’re best eaten the day they’re made. They can be kept in a container for up to three days after baking, if necessary. I don’t recommend freezing them since the glaze will melt.