Lemon Glazed Madeleines (oh!)

cooling the glaze

lemon glaze

I find these thrilling.  I'm not even exaggerating.  I'm thrilled.  The signature of a successful madeleine is the raised hump on the back of the cookie.  When I saw that my madeleines were developing this hump, I jumped a little.  Madeleines are Saeyoung's favorite and I wanted to make them for her.  She said they were the best she's ever had! What a lovely compliment!

Here's the secret to developing the hump: you have to freeze the pan and chill the batter for several hours.

I learned this from David Lebovitz, who has yet to fail me.

Ingredients:

3 room temperature eggs

2/3 cups sugar

1/8 teaspoon salt

1 1/4 cup flour

1 teaspoon baking powder

zest of one lemon

9 tablespoon of unsalted butter

lemon glaze:

1 cup powdered sugar

2 tablespoons of lemon

2 tablespoons of water

1. butter the madeleine mold and powder with flour

2. stick the mold in the freezer

3. melt the butter in a microwave safe bowl for 30 seconds and let it cool to room temperature

4. mix the sugar, eggs, and salt together for 5 minutes or until the color is pale yellow and slightly thickened

5. add flour and baking powder in small increments

6. add the zest to the butter and incorporate the butter into the batter

7. cover and chill batter for at least one hour, more if you have the time

8. spoon the batter into the mold. the batter will be thick and unspreadable. do not spread, the batter will melt into the molds in the oven

9. bake in a 425 preheated oven for 8 to 9 minutes.  the hump should develop at the 6 minute mark

10. immediately remove the cookies from the mold

11. make the glaze by slowly heating up the sugar, lemon and water until the sugar is fully melted

12. dip the madeleines in the glaze, making sure to cover both sides and cool