Lemon Madeleines

tried 3 different lemon madeleine recipes, only difference it orange zest and half an orange squeezed for the juice. This recipe is the best, but I prefer with orange instead of lemon. This recipe is also the easiest. Try it with orange or if you go with the lemon, squeeze half of the fruit in it. Be careful of seeds. Maybe I will try a different fruit. Thank you.

I used White Spelt flour instead of white flour. The result was fantastic. Within minutes all of what I made was gone.

Sooo yummy

These were light as a feather. I’ve made Madeleines before, just not lemon. The trick to these is that I blended the sugar and eggs for five minutes with a hand mixture; then added the butter and blended for another five minutes. I added 1/4 tsp. of pure lemon extract rather than the juice, and added the zest of one lemon. I let the batter sit in the fridge for a couple of hours, covered. The other trick is to not overfill the molds! Fill them at a max of 3/4 full. To make them extra fancy, once cooled, I dipped the ends in super white chocolate and then yellow sprinkles. Very delicious, elegant desert.

Really liked it but creamed the eggs and sugar together until light and airy. Melted the butter and added the lemon, vanilla, and zest and beat until very smooth. Then folded in the sifted flour and baking soda. This made them light and very tasty. Will use again and again.

No changes and it turned out very tasty! They sure didn’t last long and are so easy to make,

Nice, easy recipe. I make these for my husband because he loves them and they are cheaper to make than to buy. He loves lemon, so I upped the lemon zest by at least double. I also added 1/8th teaspoon almond extract in addition to the teaspoon of vanilla. I omitted the lemon juice. To stretch the recipe the second time I also added an additional egg and 1/4 c flour but probably could have gotten away with a little more flour. My 2nd batch came out perfect at just under 10 mins @ 375.

They were outstanding but I added lemon extract to them to enhance the lemon flavor. Excellent!!

This recipe is actually quite forgiving. I did not have confectioners sugar and used white cane sugar. I also added a bit more vanilla extract (but it was a bit too much and I advise against it because then the vanilla flavor would be too strong). I did not have an electric mixer so I just mixed it by hand. Quite tiring but it worked really well! Awesome madeleines that taste just like the ones you get in France – not the ones in Costco! Thank you!

Per another reviewer – I followed instructions for Madeline’s II and didn’t wait the hour resting period in this recipe – who has time for that?! I used 4 tbsp of lemon zest, reduced the lemon juice to a squeeze (since I was worried about sogginess/denseness other reviewers warned about) and added 1/4 tsp lemon extract instead. Tip – butter the mould but also the flat surfaces in between the Madelines so if they puff over – they can still come out of the mould easily! These came out perfectly baked! Not dense or too airy. Not too rich or dry and perfectly lemony. A light dusting of confectioners sugar finished them off. Planning to make again this weekend!

Just dusted with powdered sugar and tried. Delightful! I made one change to the recipe. Since I love the lemon flavor so much, I used the zest of one whole lemon (recipe calls for half). Simple to make and I’m sure they won’t last long!

I would agree with a few who said it was a bit too moist. I’ve made these three times, and beating the eggs sugar and butter a bit longer until quite fluffy , is best , otherwise they are slightly heavy , but only slightly. Someone who has never eaten this before would be perfectly satisfied , however , madelines ,should be light, delicate and fluffy while still firm and golden outer edges. . Great for dunking if you wish. Some recipes call for icing sugar instead, this might help lighten up the batter. In any case these are quite good , all the same:)

I followed this recipe to the T. It was a bit dry and crumbly, but I would gladly make again because of the taste. They are light and so delicious.

My favourite madeleines! I added some more lemon zest to give them a stronger flavour.

8.28.16 I set my timer for 9 minutes, and they were done and browned more than I would have liked. In the future, I’ll start checking at 7 minutes for doneness and color. They have a subtle lemon flavor, and I think I’ll try adding lemon extract instead of vanilla next time or adding zest of the entire lemon for a more natural flavor (personal taste preference). Texture was very light, and we really enjoyed these madeleines.

Pretty good and easy; Recipe made 12 madeleines (I could have probably filled them a little bit more than I thought) and 2 small ramekins (although I overcooked those and they turned out tough); ALSO, I didn’t butter & flour pan; I just buttered and they didn’t stick!

I didn’t have the mold so I put in the cupcake mold. The cake is good and soft. But I didn’t taste lemon much. I think next time i would put more lemon in.

I used 4 Tblsp zest as suggested by others … Also tried this with orange and they were AMAZING! Perfect for the holidays when you’re eating a lot of heavy food because they’re light and just sweet enough to satisfy. A new part of our family’s Christmas tradition

I used 3 Tbsp lemon juice and no zest. They turned out good, but were not as lemony as desired. Next time, I’m use zest. Also in the cookie molds, don’t overdo the batter. I heaping teaspoon made a perfect sized cookie.

I didn’t have madeleine molds so I made a double-batch and poured them into cupcake pans and it turned out spectacularly, especially with some homemade whipped cream as a topping. I also added a little extra lemon-juice which gave it a slightly punchier flavor.

I followed the ingredients in this recipe, except for the zest (4 Tbsp). But followed the steps in another recipe, “Madeleine II”. I also made orange madeleine instead of lemon. They came out so perfect that my mum and i ate 8 pieces in like 10 mins !!!!