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!
Meyer Lemon Madeleine Cookies Recipe
Yield: 4 dozen cookies
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
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
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
Please do not republish our recipes and images without prior permission. We ask that you do not copy & paste recipes and share them elsewhere. If you liked the recipe and would like to share it, we just ask that you REWRITE the instructions entirely and provide a link back to give us credit and be sure to use your own images when doing so. Here's a great article on how to properly attribute a recipe.
For more recipes in the 12 Days of Cookies series, follow along on Twitter with the hashtag #BlogHerCookies.
Sign up today to receive exclusive content and news from The Little Kitchen: