I generally shy away from foods that require their own cooking vessels. My
life kitchen is sufficiently cluttered without single-purpose utensils, dishes, and molds, thank you very much. A happy exception to this rule is the madeleine mold.
Madeleines are simple, slightly-sweet French butter cakes. They require few ingredients, rarely “flop”, and are one of the rare pastries that tastes better the next day. Plus, they look and sound so chic, don’t they?
Why yes, I am the fancy girl who brought homemade madeleines. Oh, you brought cookies? How very common.
I should probably go ahead and drop this link to Marcel Proust’s madeleine reference right here, just in case madeleines aren’t pretentious enough.
My madeleine recipe adds a subtle hint of citrus (lemon extract and lemon zest) to the batter. I also topped the madeleines with a clementine glaze for a sweet, tangy topping.
It’s probably very American of me to add a sugary glaze to a simple French treat, but such is life. I’d add a witty French phrase here, but I don’t know of any other than the one that Patti LaBelle taught me. So, how about another picture:
Lemon Madeleines with Clementine Glaze
Yields 12 madeleines
For the madeleines, you will need:
- 2 large eggs
- 2/3 cup white sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- pinch salt
- 1 cup flour, plus extra for madeleine molds
- 10 tablespoons butter, melted, plus extra for madeleine molds
- 1 tablespoon lemon zest
- Preheat oven to 375F.
- Grease 12 madeleine molds with butter generously. Dust with flour and set molds aside.
- In a medium bowl, mix together eggs, vanilla extract, lemon extract, and salt on high speed for approximately four minutes (until the texture is light and airy).
- Gradually incorporate sugar, mixing on high speed for five minutes.
- Reduce mixer speed (or use a wooden spoon) and gently fold in flour, then stir in butter and lemon zest.
- Spoon batter into the madeleine molds and bake for 12-14 minutes, until madeleines are golden and slightly browned on the edges.
- Remove madeleines from oven and let cool, then drizzle with clementine glaze (if desired) and let set for 15 minutes before eating.
For the clementine glaze, you will need:
- 1 clementine, juice and zest (remove seeds)
- 2/3 cup powdered sugar
Clementine glaze method:
- Whisk together clementine juice and powdered sugar until no lumps remain.
- Stir in clementine zest.
Store madeleines in an air-tight container for up to a week.