Lemon & White Chocolate Madeleines
I’ve always loved the seashell shaped madeleine cookie. It has long been on my list to make & perfect a recipe with my own twist. Madeleines are great for a cookie exchange, light dessert or as an accompaniment to your morning coffee / tea. Without further ado, here is everything you need to make these delicious treats + how to put it together! 🍋
INGREDIENTS
Cookies:
1 madeleine pan
2 large eggs, room temperature
½ cup granulated sugar
1 cup all-purpose flour, sieved
½ cup butter (unsalted)
2 tsp lemon extract (or fresh zest if you have)
1 tsp vanilla extract
⅛ tsp salt
½ tsp baking powder
Sunflower / avocado oil to grease pan
Topping:
1 tbsp confectioners’ sugar (optional)
⅛ cup white chocolate chips
Preparation
Melt the butter (~30 seconds in the microwave) as set aside to cool. Use a medium sized bowl
Beat together the eggs and sugar with a hand or stand mixer for 7-9 minutes at high speed. The mixture should loose most of its color becoming ivory / a pale yellow & thicken
In a large bowl, sieve in the flour and baking powder together. Add salt and the whisk dry ingredients
Using a regular spoon or spatula, mix half of the dry ingredients into the egg mixture. Fold gently. Once well incorporated, add the remaining flour mixture and continue to softly incorporate
Take approx. 1/3 of your egg and flour batter and mix it into the melted butter. You want to gently stir until the two are well incorporated (it won’t look smooth per say but you don’t want to see strong distinction between pools of butter and chunks of batter)
Stir this mixture back into the rest of the batter. It should look shiny and feel thick
Cover the batter and leave in the fridge to chill for 25-40 minutes. During this time, preheat your oven to 350°F
Using a non-harsh (in flavor) oil or butter, grease you madeleine pan THOROUGHLY. You want to ensure that it will be easy to get your cookies out while maintaining the beautiful madeleine design
The batter coming out of the fridge should be airy and light. Gently spoon 1 tablespoon of the batter into the center of each madeleine well - be gentle so as to not deflate the batter
Bake for 10-12 minutes or until the madeleines are slightly golden around the edges & the top “bounces” back after being lightly pressed with your finger
Transfer cookies to a cooling rack be either inverting them onto your counter OR gently lifting out of the pan with a knife (I prefer the latter strategy)
After 5-10 minutes of cooling, melt chocolate chips in microwave safe bowl ~20-30 seconds and drizzle on the cookies
Let the cookies and chocolate cool fully and then dust with confectioners sugar
*TIPS:
If you have leftover batter after you have put your first batch in the oven, be sure to return it to the fridge while you wait
Do not try to spread out the batter to the corners of each cookie well, it will naturally expand
I hope you enjoy this recipe & feel free to make it your own!