Meyer Lemon Madeleines

14 ingredients
5 steps

Ingredients

  • 3/4 cups Flour
  • 1/3 cups Sugar
  • 1 Tablespoon Brown Sugar
  • 1/2 teaspoons Baking Powder
  • Pinch Of Salt
  • 1 Meyer Lemon, Zested
  • 2 Large Eggs, Lightly Beaten
  • 1 Tablespoon Honey
  • 1/2 teaspoons Vanilla Extract
  • 5 Tablespoons Unsalted Butter, Melted And Cooled
  • FOR THE GLAZE:
  • 2/3 cups Powdered Sugar, Sifted
  • 1 teaspoon Meyer Lemon Zest
  • 2 Tablespoons Meyer Lemon Juice

Directions

  1. 1
    In a medium bowl, whisk together flour, sugars, baking powder, salt, and lemon zest.
  2. 2
    In a small bowl, whisk together eggs, honey, and vanilla. Add egg mixture to flour mixture and stir just until combined. Add melted butter and mix slowly but thoroughly until smooth. Cover and chill in the refrigerator for 1 hour or up to a day.
  3. 3
    Preheat oven to 350°F and spray a standard-size madeleine pan with nonstick spray; use a pastry brush to brush the inside of each mold. Spoon batter into molds, filling each about 3/4 full. Bake for 8 to 9 minutes, until cakes are pale gold and spring back to the touch. Immediately shake madeleines out over a clean dish towel; let cool.
  4. 4
    To prepare glaze, whisk together powdered sugar, lemon zest, and juice in a small bowl. Use a pastry brush to glaze scalloped side of each baked madeleine.
  5. 5
    Store leftovers in an airtight container at room temperature up to 2 days.

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