Lemon Madeleines

Madeleines are small cakes from Commercy in the Lorraine region of France. Made famous by Proust in À la recherche du temps perdu (In Search of Lost Time) madeleines are small genoise batter cakes (similar to sponge cake) with a distinctive shell shape made by using a traditional madeleine pan. Traditionally madeleines are made with almonds but lemon is a popular variation. I decided to steal David Lebovitz's idea and add a lemon glaze.

Makes 24 cakes

Ingredients:
2 tablespoons butter melted
Flour for dusting

3 large eggs at room temperature
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/4 cup flour, sifted
Zest of one lemon
9 tablespoons unsalted butter, melted and cooled to room temperature

For the glaze:
3/4 cup powdered sugar
Juice of one lemon
Water

Start by melting 2 tablespoons of butter, brush the melted butter into the indents of the pan, dust with flour, tap off the excess flour and place the pan in the freezer. (Note: While most madeleine recipes call for this step I'm not convinced it is necessary.)

Using a stand mixer, beat the eggs and sugar together for about five minutes. The mixture should be pale and nearly tripled in volume. Meanwhile sift together the flour and salt. 

When the eggs and sugar are ready, remove the bowl from the mixer and use a spatula to fold the flour into the mixture. Add the flour in three batches thoroughly incorporating the flour each time. Fold until all of the flour is just incorporated, do not over mix the batter. Fold the lemon zest into the batter. Slowly dribble the melted butter into the batter, folding as you go. When the butter is incorporated cover the batter and chill for at least one hour, up to 12 hours.

When you are ready to bake the madeleines preheat the oven to 425F. Fill the indents 3/4 full (do not smooth them out with a spoon, once you drop the batter don't touch it) and bake for 8-9 minutes, rotating the pan half way through. They should feel set when you touch them and the sides should just be starting to brown.

While the madeleines are baking make the glaze by combining the powdered sugar with lemon juice and water. When the madeleines come out of the oven let them cool and then dip both sides in the glaze and place on a wired rack to finish cooling and let the glaze set. 

If you are like me, you only have one madeleine pan. I do not re-butter, flour and freeze the pan. I just drop the rest of the batter and bake the second batch. Sometimes they stick a little more but there is enough butter in the batter and left over in the pan that they should come out cleanly.

These are best eaten the day you make them but they will last for about 3 days in a sealed container. You can freeze the madeleines (before glazing) for up to a month. 

Bon appetit!