Mike Garten
Juice from Meyer lemons adds delicious flavor to these dainty cakes. You can also try them using pink lemons, clementines, Cara Cara oranges or other favorite citrus fruits.
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Yields:
18
Total Time:
0
hours
30
mins
c.
all-purpose flour, plus more for dusting
large eggs, at room temp
c.
(1 stick) unsalted butter, melted, plus more for pan
tsp.
grated Meyer lemon zest plus 1 Tbsp juice
c.
confectioners’ sugar
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- In a medium bowl, whisk together flour, baking powder and salt.
- In a large bowl, whisk together eggs and granulated sugar until pale and slightly thickened, 2 to 3 minutes.
- Gently fold in flour mixture, then fold in melted butter and lemon zest until fully incorporated. Stir in milk (batter should be smooth and shiny). Press piece of plastic wrap against surface of batter, then refrigerate until chilled, at least 1 hour and up to 2 days.
- Place rimmed baking sheet in the oven and heat oven to 400°F. Brush madeleine pan with melted butter, then dust with flour and tap out excess.
- Fill madeleine molds 2/3 to 3/4 full (there will be some leftover batter for a second batch). Place madeleine pan on preheated baking sheet and bake until golden brown and large bumps on top spring back when touched, 11 to 13 minutes. Remove pan from oven and immediately release madeleines from pan by rapping pan on counter. Transfer to wire rack to cool. Repeat with remaining batter.
- Meanwhile, prepare icing: In a small bowl, whisk together confectioners’ sugar, lemon juice and 2 tablespoons water; drizzle over madeleines.
NUTRITIONAL INFORMATION (per serving): About 110 calories, 6 g fat (3.5 g saturated), 1 g protein, 65 mg sodium, 13 g carbohydrates, 0 g fiber
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Source : Goodhousekeeping
