Lemons, Madeleines and Prosecco
When it comes to baking, I'm utterly inconsistent. Nonsensical jags of baking, such as my "banana bread: 10 ways in 20 days" journey, will be followed by months of not baking a loaf.
Some years ago I went about perfecting a Madeleine recipe only to abandon the cause just as I was getting it right.
So, when this week's spring cleaning unearthed my once beloved Madeleine pan with its 12 dainty shell shaped cups, my tentative Madeleine quest was renewed.
What's more, my lemon tree is covered in a confetti of blossoms -- my garden filled with their tender fragrance. Under these conditions, how could I not bake my Lemon Madeleine recipe in celebration of all things Spring?
Lemon Madeleines
Makes 48 Madeleines, which = plenty to share or freeze
Ingredients
1 1/3 cup all purpose flour
1/2 teaspoon baking powder
1 cup butter, melted and cooled
4 farm fresh eggs
1 teaspoon lemon zest
1 teaspoon lemon extract
2 cups powdered sugar
Special equipment: Madeleine pan
Preparation
What to Drink
These Lemon Madeleines are gorgeous with a bowl of fresh berries and a glass of Prosecco. I like 2012 Silvano Follador "Cartizze" Prosecco DOCG Brut served very cold.
Some years ago I went about perfecting a Madeleine recipe only to abandon the cause just as I was getting it right.
So, when this week's spring cleaning unearthed my once beloved Madeleine pan with its 12 dainty shell shaped cups, my tentative Madeleine quest was renewed.
What's more, my lemon tree is covered in a confetti of blossoms -- my garden filled with their tender fragrance. Under these conditions, how could I not bake my Lemon Madeleine recipe in celebration of all things Spring?
Lemon Madeleines
Makes 48 Madeleines, which = plenty to share or freeze
Ingredients
1 1/3 cup all purpose flour
1/2 teaspoon baking powder
1 cup butter, melted and cooled
4 farm fresh eggs
1 teaspoon lemon zest
1 teaspoon lemon extract
2 cups powdered sugar
Special equipment: Madeleine pan
 |
| fresh eggs make a big difference |
- Preheat oven to 375 F (will reduce to 350 F for baking).
- Coat Madeleine pan with non-stick baking spray.
- Melt butter and allow to cool.
- In medium bowl, sift flour and baking powder together and set aside.
- In an electric mixer, beat eggs, lemon zest and lemon extract on high for a full five minutes.
- Add powdered sugar in stages with mixer on low, when fully added turn mixer to high and mix for additional five minutes (mixture should be thick and creamy looking).
- With rubber spatula, fold in flour mixture and melted butter until fully incorporated but being careful not to over mix.
- Using a tea spoon, fill shell cups 2/3 of the way full.
- Reduce oven temperature to 350 F.
- Bake for eight minutes.
- Remove from oven, allow to cool for three minutes in pan and then turn out onto cooling rack.
- Repeat backing process until all cookies are made.
 |
| these are ever so slightly crispy on the edges...my favorite way |
What to Drink
These Lemon Madeleines are gorgeous with a bowl of fresh berries and a glass of Prosecco. I like 2012 Silvano Follador "Cartizze" Prosecco DOCG Brut served very cold.
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| wrapped and ready to share with friends |
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