Lemon Glazed Madelines

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After not blogging for what seems like months, I feel like I owe you guys a little something. Something in the form of lemony goodness, embracing summer flavors (while we still got it!) and all in the form of a cute, shell shaped cookie. When i was little, my dad, being a coffee lover and avid Starbucks consumer, often brought me with him to grab his morning cup. We’d share our coffee (hot chocolate) together and he would always buy me a pack of madelines, as long as I promised not to tell mom I’d eaten cookies so early in the morning. But isn’t that what dads are for??

We’ve had a madeline pan sitting in the back of our cupboard for ages, never been used, simply because I think I was afraid of taking on the daunting task of making these delightful cookies. I have never been so wrong in my life. While they are a bit labor intensive and time consuming, nothing about this recipe is too difficult to comprehend. I tried to make the directions as detailed as possible and hope you’ll have no problems! Only thing you may need to purchase is a madeline pan which can be found here for relatively cheap.

*If not a lemon fan, simply don’t make the lemon glaze and leave out the lemon juice and zest from the batter.

Lemon Glazed Madelines

recipe adapted from Martha Stewart

for the cookie:

2 cups flour

1 teaspoon baking powder

pinch of kosher salt

6 large eggs at room temperature (room temp is very important here!)

1 cup sugar

2 tablespoons packed light brown sugar

2 sticks melted and cooled butter

1 tablespoon + 1 teaspoon honey

3/4 teaspoon vanilla

1/4 cup lemon juice, reduced by half

1/4 cup finely grated lemon zest

softened butter for coating pan

Begin by melting the butter in a saucepan over medium low heat. Cool. In a separate saucepan, put in the lemon juice and cook over medium heat until reduced by half and similar to a syrup consistency. This is going to compact the lemon flavor and give it more of a punch! In medium bowl, combine flour, baking powder. and salt. Whisk together.

In bowl of an electric mixer, combine the eggs, brown sugar, and white sugar on high speed until pale and fluffy. This may take up to 10 minutes, just keep an eye on it. When done whisking, fold in the concentrated lemon juice and lemon zest. Next, sift the flour mixture over the egg and sugar mixture in 2 separate additions, folding in with a rubber spatula after each addition.

Fold the melted butter into the batter in two additions as well, folding in between additions. Fold in the honey and vanilla making sure every ingredient is well incorporated and that there are no flour lumps hiding in the batter! Cover and refrigerate for a minimum of two hours.

Preheat oven to 350. Remove batter from fridge and let stand at room temperature for 10 minutes. Using a pastry brush, generously coat madeline pan with softened butter. Using 2 spoons, fill each madeline shell about 3/4 of the way full. Bake on the middle rack until pale gold, about 8-11 minutes depending on your oven.

When done, immediately take them out of the pan and set on a wire rack to cool completely. You may need the help of a knife to get them out. Just run the tip of the knife along the edges and they should pop right out. Repeat until all of the batter is used, washing and rebuttering (I just made that a word) the pan in between uses.

for the glaze:

2-3 cups powdered sugar

2 tablespoons lemon zest

1/4 cup lemon juice

Whisk ingredients together and dip cooled madelines into glaze. Set on wire rack until glaze has hardened. Enjoy!

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