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Meyer Lemon Madeleine Cookies

The first time I had a madeleine, it was at a coffee shop. I fell in love immediately. It’s a spongy, cake-like cookie that you can dip in coffee or just eat them with a dusting of powdered sugar. I have been dying to make these forever!

I have a huge stash of Meyer lemons—this wonderful winter citrus should be synonymous with the holiday season. They are a cross between regular lemons and mandarin oranges, and not as tart as a regular lemon…but not overly sweet, either. They’re so fragrant—I love having them around, and I love baking with them. Last year, I made mini meyer lemon bundt cakes at least five times.

Using a rubber spatula, mix up the sugar, vanilla extract and the Meyer lemon zest.

After combining all of the wet ingredients, your batter will look a little curdled because the other cold ingredients (eggs & yogurt) chill the melted butter.

Here’s a shot to show you what the cookie batter looks like after the flour is all mixed in. As always, don’t overmix after adding the flour.

Fill the indentations in your madeleine pan with one-tablespoon scoops of cookie batter. No need to butter the pan if it’s a non-stick one.

How about a close-up?

Hope you make these and enjoy!! And if you haven’t cooked or baked with a Meyer lemon yet…definitely give it a try!

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Meyer Lemon Madeleine Cookies Recipe

Yield: 4 dozen cookies

Prep Time: 45 minutes

Cook Time: 45 minutes

Total Time: 1 hour 30 minutes

Ingredients:

2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder

1 1/4 cups granulated sugar
1 1/2 Tablespoons Meyer lemon zest (about 2 Meyer lemons)
2 teaspoons pure vanilla extract (with vanilla beans)
3 large eggs
1 cup (2 sticks) unsalted butter, melted and cooled
2 Tablespoons Meyer lemon juice
1/2 cup fat free plain yogurt

Meyer Lemon glaze (optional)

1 cup powdered sugar
1 Tablespoon Meyer lemon juice
2 Tablespoons milk

Directions:

Heat oven to 350 degrees F. Grease your madeleine pan with butter or baking spray if it's NOT non-stick. Mix dry ingredients in a mixing bowl (flour, baking soda and baking powder). Set aside.

In another mixing bowl, add sugar, vanilla extract and lemon zest and mix together with a rubber spatula. Add in eggs, one at a time and combine thoroughly with a whisk. Whisk in melted butter. Then, add lemon juice. Add yogurt and mix together thoroughly with spatula. In two batches, fold in flour mixture. Don't over mix. Allow the batter to sit for 5 to 10 minutes.

Using a tablespoon measuring spoon, spoon batter into Madeleine pan cavities. Bake for 9 to 12 minutes. Flip over onto a baking rack and allow to cool for just a couple of minutes.

Meyer Lemon glaze (optional)

While cookies are baking, make glaze - combine all ingredients into a medium mixing bowl and whisk until a glaze has formed. Add more milk if needed.

Drip glaze over cookies with a spoon and serve immediately. If storing cookies, don't add glaze until ready to serve. Cookies are best when served right after baking.

from The Little Kitchen


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23 Responses to “Meyer Lemon Madeleine Cookies”

  1. 1
    Katrina @ Warm Vanilla Sugar — December 20, 2012 @ 12:03 pm

    These sound awesome!

    [Reply]

  2. 2
    bridget {bake at 350} — December 20, 2012 @ 12:10 pm

    Omgosh! I love Meyer lemons, too!!! I am the crazy lady in the store smelling them. ;) Love your sweet little Madeleines! Now I need to get my pan out and get baking!

    [Reply]

    • Julie Deily replied: December 20th, 2012 @ 1:31 pm

      Haha, I would do the same but they are always in a bag at my stores! Thanks, Bridget! :D

      [Reply]

  3. 3
    Jess @ Feast with Me — December 20, 2012 @ 1:22 pm

    So first off I LOVE madeleines – these are so adorable and look scrumptious! But I can never seem to find Meyer lemons :/ Where do you get yours?

    [Reply]

    • Julie Deily replied: December 20th, 2012 @ 1:31 pm

      Hi Jess! I can find them at Whole Foods and I actually found them at Walmart recently too! They come in a bag and usually aren’t loose. You can use regular lemons too but I would use way less since Meyers are not as tart as a regular lemon. good luck!

      [Reply]

  4. 4
    Paula - bell'alimento — December 20, 2012 @ 2:11 pm

    Let me count the ways that I love madeleines!

    [Reply]

  5. 5
    addie | culicurious — December 20, 2012 @ 4:12 pm

    Your Meyer lemons are gorgeous! The ones I’ve gotten aren’t nearly as pretty but were still VERY tasty.

    This recipe looks awesome :)

    [Reply]

  6. 6
    Brenda @ a farmgirl's dabbles — December 20, 2012 @ 5:28 pm

    I remember those Meyer lemon mini bundts! These are so pretty, too. I love lemon treats!

    [Reply]

  7. 7
    Sandy — December 20, 2012 @ 5:38 pm

    I have a Meyer lemon tree that goes crazy so I am always on the lookout for recipes calling for them.

    [Reply]

  8. 8
    Miss @ Miss in the Kitchen — December 20, 2012 @ 6:07 pm

    I have been on a lemon baking frenzy and I must try these!

    [Reply]

  9. 9
    Cassie | Bake Your Day — December 20, 2012 @ 7:03 pm

    Those lemons look amazing. Perfect flavor for a madeleine!

    [Reply]

  10. 10
    kelley {mountain mama cooks} — December 21, 2012 @ 8:59 am

    Oooh, I LOVE meyer lemon. These look so good. I don’t have a madeleine pan but I think that needs to change. So nice to have something fresh with all the heavy chocolate treats floating around right now!

    [Reply]

  11. 11
    Angie — December 21, 2012 @ 11:48 am

    I’ve never made these, they look amazing!

    [Reply]

  12. 12
    Shaina — December 21, 2012 @ 12:24 pm

    I have some serious Meyer lemon envy right now. I have only two in my home. Clearly that is not nearly enough.

    [Reply]

  13. 13
    Diane {Created by Diane} — December 21, 2012 @ 1:16 pm

    OMG between these and the lemon biscotti I will have to abandoned all my other baking plans and make these. I even have my Madeleine pan on the counter…..wasn’t going to make lemon, but I sure may have to now.
    I just got 20 new Meyer lemons from my mom :)

    [Reply]

  14. 14
    Alice @ Hip Foodie Mom — December 22, 2012 @ 10:01 am

    Julie, love this recipe!!! My daughter’s name is Madeline so I’ve been meaning to buy a pan and make some for her! :P love this Happy Holidays!

    [Reply]

  15. 15
    Kiersten @ Oh My Veggies — December 23, 2012 @ 9:19 pm

    I get so excited about Meyer lemon season. They are the best! Totally wish I had a plate of these in front of me right now. :D

    [Reply]

  16. 16
    Chung-Ah | Damn Delicious — December 24, 2012 @ 6:29 pm

    Madeleines are my absolute favorite! And I still have a huge stash of Meyer lemons to use up so this here is just perfect for me!

    [Reply]

  17. 17
    Kathy - Panini Happy — December 24, 2012 @ 6:54 pm

    Last year I made a commitment to myself that I would get a Meyer lemon tree and I fully intend to follow through with that promise after the holidays. Maybe I’ll have to add a madeleine pan to that little list too – these look terrific!

    [Reply]

  18. 18
    Erin @ Texanerin Baking — December 26, 2012 @ 2:54 pm

    I don’t know if I’ve ever had madeleines but they’re so cute and delicate looking. Looks like it’d be perfect for a baby shower! And meyer lemons… wish we could get those in Germany.

    [Reply]

  19. 19
    Jennifer The Quirky Momma — January 22, 2013 @ 3:48 pm

    My son loves lemon cookies. This is something we could make together.

    [Reply]

  20. 20
    Dee @ Cocktails with Mom — January 27, 2013 @ 9:11 pm

    Love love love lemon cookies. I all of a sudden have a craving.

    [Reply]

  21. 21
    FABBY — April 14, 2013 @ 8:06 pm

    I love this Madeleine recipe, sounds yummy, but I wish I knew for how long can I store them until we can eat because I need to make them and later taken them on a 3 hour drive to my daughter’s for my grand’s First Communion. Thanks for the info.
    FABBY

    [Reply]

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