I have so many lemons and limes on my fruit trees that literally everything that we have been consuming includes citrus. Not that it bothers me though, as lemon/lime is one of my favorite ingredients!
Madeleines are a delicious “cookie” that are super simple to make and they store beautifully. They have quickly become one of my favorite things to make for holidays and parties, and will be a beautiful addition to my Easter dessert table. They also go perfectly with a nice cup of hot tea.
Thankfully, due to my last Madeleine post, I have learned how to spell it correctly. I made the mistake of naming the post Madelines, the same way my sister spells her name, and man was I called out for it! Lesson learned LOL. Anyway, this recipe is great for an everyday treat or a special occasion, and a perfect way to use up excess lemons and limes. Enjoy!
- 2 eggs
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour , sifted
- 1 teaspoon grated lemon zest
- 1/2 teaspoon lime zest
- 4 tablespoons (1/2 stick) unsalted butter, melted
- and cooled
- Lemon- Lime Glaze
- 1 cup powdered sugar
- 1 teaspoon lemon juice
- 1 teaspoon lime juice
Preheat oven to 350 degrees. Butter and flour madeline pan or spray with nonstick cooking spray.
In a microwave safe bowl, melt butter.
In a large bowl, beat eggs, sugar, salt, and vanilla extract for 5 minutes on medium high speed.
Once batter is pale and have doubled in volume, gently fold in lemon and lime zest.
In a separate bowl, sift together flour, salt, and baking powder.
Add sifted flour in three parts, gently folding flour into egg batter after each addition.
Slowly pour butter into batter while folding it in.
Spoon about 1 and 1/2 tablespoons of batter into each shell.
Bake Madeleines for 8 to 10 minutes.
Allow to cool for 5 minutes before removing from pan then cool completely.
In a small bowl, combine powdered sugar and lemon and lime juice; stir until smooth.
Either dip tops of madeleines into the glaze or pour over. Place on wire rack to dry.
Enjoy immediately or store in an air tight container for up to one week. Freeze for up to one month.