The madeleine, often called a cookie, is a sweet, delicious, sponge cake that originated in northeastern France. They are the perfect baked treat to serve at any party.
Try this lemon madeleine recipe with a rose water glaze for a unique twist on these classic cakes.
What you’ll need
1 cup flour
1/2 teaspoon baking powder
3/4 teaspoon coarse salt
3 eggs (room temperature)
1/2 cup granulated sugar
1 tablespoon light brown sugar (packed)
1/2 cup unsalted butter (melted)
2 tablespoons lemon zest (about 2 lemons)
1/2 tablespoon honey
1/4 teaspoon vanilla extract
Makes 12 madeleines
Combine in medium bowl, flour, baking powder, and salt. Set aside. Combine together eggs, granulated sugar, and brown sugar with an electric mixer. Mix on high speed until the mixture becomes pale and fluffy, this usually takes about 10 minutes. Add lemon zest and mix together. Sift in half of the flour mixture, fold the batter, and sift in other half of flour mixture. Fold until the flour is mixed in. Fold in melted butter the same way as the flour mixture, in two parts. Once the butter and flour have been folded in, add the honey and vanilla. Cover the mixture and refrigerate for at least 2 hours. After 2 hours, let the batter stand at room temperature for 10 minutes. While the batter is coming to room temperature, preheat oven to 350 degrees Fahrenheit and generously butter a madeleine pan with a pastry brush.
Transfer the batter to a pastry bag fitted with a large round cake tip (#1A). Pipe the batter into each madeleine mold, filling each mold about 3/4 full.
Bake for 8-11 minutes, or until golden brown. Immediately shake the madeleines from the pan onto a tea towel.
What you’ll need for the rose flavored glaze
1 cup powder sugar
2-4 tablespoons milk
1/8 teaspoon rose water
Whisk together powder sugar, milk, and rose water. Slowly add more milk 1 tablespoon at a time until you’ve reached the consistency you like. Dip scalloped side of each madeleine into the glaze, allowing excess to drip off.
Plate, serve, and enjoy!
Water InfuserMay 24, 2017 at 12:55 am
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