David Lebovits’ Lemon Madelines
- Light, buttery, slightly tangy from the glaze these madelines are a real treat!
New Year resolutions, do you make any? Did you this year? How’s it going so far?
They say that most people abandon their New Year’s resolutions by day 7. I don’t make resolutions because for me no day is really special, and I don’t feel like the start of a New Year gives me any more power to do something than any other day in the year… But that’s just me… My husband on the other hand, is a whole different story. He makes resolutions and if it’s something he’s really serious about, he will get it done no matter what it costs him. His New Year’s resolution was eating healthy and losing extra weight. Given that I know more about nutrition and eating healthy than he does, he asks me a lot of questions as to what he should or should not be eating. So far he’s been sticking to his plan pretty good and has lost a lot of weight.
While he’s working hard to stay on track I feel it would be unfair to be baking and cooking things that he would not eat, so the whole family you can say is trying to eat healthy and stay away from sugar, flour and all things tasty and delicious (*me wiping a tear away*). That means that I am going to be clearing the ever long list of things that I meant to post, but never got around to because I was making new things and wanted to post those right away.
That is where these oh so delicious madelines come in. Originally I found them on David Lebovits’ blog and his recipe called for tossing them in lemon glaze. I for whatever reason at the time did not make them with the glaze, but that doesn’t mean that you can not if you like lemon.
So here it is!
David Lebovits’ Lemon Madelines
- 3 large eggs, room temperature
- ⅔ cups sugar
- ⅛ tsp salt
- 1¼ all-purpose flour
- 1 tsp baking powder
- zest of 1 lemon
- 9 Tbsp unsalted butter, melted then brought to room temperature
- ¾ powdered sugar
- 1 Tbsp lemon juice, freshly squeezed
- 2 Tbsp water
- Brush Madeline moulds with melted butter, sprinkle with flour then shake the excess out. Place the mold into fridge or freezer.
- With mixer fitted with whip attachment, whip eggs, salt & sugar for 5 minutes, until very thick but fluffy.
- Sift flour and powdered sugar into the bowl with whipped eggs, then gently fold it in until fully incorporated.
- Add zest of the lemon to the melted then cooled to room temperature butter, and keep adding and folding this mixture to the whipped egg mixture, until fully incorporated.
- Coveer the bowl and leave in the fridge for 1 hour (can be refrigerated up to 12 hours).
- Heat oven to 425F.
- Fill each madeline mold ¾ full, leaving it in the middle without spreading it out.
- Bake in pre-heated oven for 8-9 minutes or until the cookies are baked through and pressing on them with finger does not make them sink.
While the cookies are baking make the glaze:
- In a bowl mix powdered sugar, lemon juice and water until smooth and no lumps appear.
- Remove cookies from oven, shake them out of the mold. Once cookies are cool enough to hold in hands, dip each madeline in the glaze, rotating so that all sides are covered. Scrape off excess with the dull side of the knife. Place each Madeline shell design side down and allow the glaze to harden.
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