Lemon Madeleines #TuesdayswithDorie

These scrumptious Lemon Madeleines were the ideal nibble with my afternoon tea. With their bright citrus flavor, these shell shaped sponge cakes were mini in size, but not in flavor!Lemon Madeleines | A perfect, citrusy tea cake from Dorie Greenspan

Dorie’s Lemon Madeleines

I’ve made madeleines a number of times before, many of which utilized a Dorie Greenspan recipe. But I learned a few new tricks with this latest recipe from Baking Chez Moi. My nonstick madeleine pan still needed to be greased and floured, but lately I’ve been using Baker’s Joy, a nonstick baking spray with flour, to save a step. I had previously learned Dorie’s technique of rubbing the lemon zest into the sugar to release the fragrant citrus oils, but a few new tips made these the best madeleines to date.

  • You must chill your batter.
  • Your baking pan must be cold as well.
  • Place your filled, cold baking pan onto a hot baking sheet for the best rise.
  • This batter can be kept in the refrigerator for up to 2 days!
  • Once baked, madeleines are best on the day they’re made.

Lemon Madeleines | A perfect, citrusy tea cake from Dorie Greenspan

A Boost of Citrus

After the madeleines cooled, I brushed on a mixture of powdered sugar and lemon juice and then popped these gems back in an extremely hot oven for just a minute or two to melt the glaze. If you are a lemon fan, you’ll definitely want to go the extra mile, otherwise a dusting of powdered sugar will suffice.Lemon Madeleines | A perfect, citrusy tea cake from Dorie Greenspan

Check out Dorie’s recipe from WNYC radio.

To see what the other Doristas thought about these Lemon Madeleines, check the LYL page on the Tuesdays with Dorie site.Lemon Madeleines | A perfect, citrusy tea cake from Dorie GreenspanLemon Madeleines | A perfect, citrusy tea cake from Dorie Greenspan

Disclosure: Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. 

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Comments

  1. Such pretty madeleines, your lemon glaze is a nice touch!

  2. The lemon glaze really makes these!

  3. Lynn@Happier Than A Pig In Mud says:

    I have a hot cuppa… just need a couple cookies:@)

  4. Hi Liz, these are just gorgeous! Yum!

  5. Beautiful pictures. You just want to eat them right of the screan. miam miam

  6. Lemon.. these madeleines look so lovely and delicious!

  7. Madeleines are one of my favorite treats. These look super yummy with the lemon glaze. I see my husband and I fighting over the last one 🙂

  8. These are perfect madeleines !!
    They look fantastic and you make wanna make them SOON

  9. Your madeleines look lovely! I’ve skipped the glaze, and use a dusting of powdered sugar instead. I’ll try with the glaze the next time. We enjoyed these madeleines and this is another keeper recipe from Dorie!

  10. Beautiful! Kinda wish I would have glazed mine now…thanks for posting a link to the recipe!

  11. simply damn delicious!!!
    perfect for my morning….
    btw, what a coinsidencem my assistant made it and bring it to the clinic, it’s pretty good too

  12. There is just something about these madeleines that make them my favorite of the madeleine recipes I’ve tried. Your photos are stunning, as usual.

  13. Mmm, love lemon desserts. Madeleines are on my list of things to try making some time…jus tgotta get that pan. These look great!

  14. So I’ve never made madelines before – love the delicate hint of spring in these – they look exquisite!

  15. When Zoe was in 8th grade she got extra credit in her French class for making Madeleines with the recipe, the teacher supplied in French. I still have the pan. Would be a pity not to try these!

  16. Liz, I’m drooling here!!! citrus madeleines.. have never heard of this before.. Looks so tempting.

  17. Your glaze looks so delicate! Impressive!

  18. These lemon madeleine look scrumptious! I love lemon so the lemon and powder sugar glaze sounds perfect.

  19. Perfect, Liz.
    As I made these, I was definitely wondering why I don’t make them more often!

  20. These madeleines are perfect!!! Absolutely stunning! The citrus glaze is a great idea! I always feel like madeleines are a little blah, but I never thought about glazing them!

  21. May I have some nice tea to go with these lovely bakes, Liz?

  22. In my family we love madeleines, we can eat everyday ! yours looks very nice and the citron touche I like very much, it’s refreshing !

  23. Liz, lemon madeleines are like my fave things in the world!!! I love these and YOURS are perfection!!!

  24. I love madeleines with my afternoon tea! This is perfect. Lovely with the lemon touch plus the glaze too. I’m always amazed by their pretty scallop shape. Lift the teacup with the little finger pointed, dahlink! I should try Dorie’s recipe – looks super.

  25. Your madeleines are perfect! I used Bakers joy as well – it’s never failed me.

  26. I agree Liz, these were one of the best Madeleines, that I’ve ever made! The glaze just shot them over the top! As always, yours look gorgeous!

  27. There are many reasons you are a popular blogger, Liz. 1. Your personality. 2. Your cooking/baking skills. 3. Your recipes…And your generous sharing of how to make them divine. Mille foie merci on the Madeline tips! Now I want to make Madelines =)

  28. I don’t think there would be any concern about these not being as good the second day. There wouldn’t be any left! Love the glaze idea, it not only makes them look so pretty but I’m sure enhances the lemony flavor.

  29. Beautiful Liz!!! I’m ready to share a pot of tea and a plate of your madeleines!!!

  30. Liz, these are so pretty light and delicate…and yes, I love the lemon in it…
    Hope you are having a great week 🙂

  31. These look beautiful. I’m never made them before. I’ll have to give them a try.

  32. My pans are not non-stick and despite a generous greasing and flouring, I still had to pry them out of the pans.

  33. Love your photo! i loved the glaze as well, but then I love lemon!

  34. Your madeleines look fabulous. I loved these – my favourite madeleines so far.

  35. Yum-yum! The glaze was worth the extra step, I think.

  36. Your madeleines are so pretty, Liz! My best friend brought silicone madeleine molds for me from Paris and I can’t wait to use them. I know that they won’t have the crispy edges but at least clean up will be easy, right?

  37. I love making madeleine’s and yours look absolutely perfect!

  38. Madeleines remind me of my wonderful grandmother, loved sharing them with her. We both would adore this citrus version. really great tips shared too.

  39. Your madeleines look fabulous! Mmm…lemon! And I like that you glazed the shell side, not the hump!

  40. You achieved such beautiful color! The glaze certainly was a nice touch to these treats, wasn’t it?

  41. Lizzy,
    I’ve never made Madeleines but mostly because I don’t want to buy a special pan. The do look yummy though.
    Annamaria

  42. These madeleines look so delicious, love the refreshing lemon taste!

    Cheers
    Choc Chip Uru

  43. We are HUGE lemon fans over here so I’d definitely go the extra step. I had an idea about a year ago to make a business of making madeleines but then I got out the calculator and decided they were more trouble than they were worth. Your madeleines look like the authentic French kind, loving the crispy caramelized edges, so beautiful. I’ve got enough non-stick madeleine pans to last me a lifetime…perhaps I’ll take a few to the cottage, you can never have enough madeleines around the house.

  44. Do you get “the bump” Dorie writes about in her cookbook. I have made this recipe two times following her guidelines precisely. I don’t get the bump. And my madeleines are not all perfectly shaped. I am an experienced baker. Could it possibly be my pan? I have a lightweight, nonstick Chicago metallic pan.

    • I did get the bump, but I’m no pro when it comes to madeleines. I use a non-stick pan, so think your pan should be OK. I’ll ask around and email you if any of the French Fridays with Dorie group members have any suggestions.

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