I’ve updated this post for Valentine’s Day! If you’ve been reading MLT for a while, then you’ve probably already read this post, but I’ve added a few helpful links and the full recipe, plus simple watercolor gift tags. I hope you are having a beautiful day!
Madeleines are one of my favorite things to bake. Most recipes make a small batch and since they are best when enjoyed the same day, it’s perfect. I made Lemon Madeleines for a friend’s birthday using the recipe from Martha Stewart. These little cakes come out perfectly every time.
Make Watercolor Gift Tags
I dusted them with a little confectioners sugar and let them sit out for a bit before I packaged them in a jar. While they were cooling to room temp I quickly made a tag using this inexpensive watercolor set.
I used a punch to cut out the tag shape, but I often just cut a rectangle or a square to use as a tag. I used white twine to wrap around a jar that I found at Home Goods and delivered to her door step. Happy Birthday sweet friend!
Madeleines are the perfect little dessert. They are more of a cake than a cookie, but no fork needed.
- Prep Time: 20
- Cook Time: 8
- Total Time: 28 minutes
- Yield: 24 1x
- Category: dessert, cookies, cake
- 3/4 cup butter, melted plus a little more for preparing the Madeleine pans
- 1/2 teaspoon baking powder
- 3 large eggs
- 2 large egg yolks
- 3/4 cup sugar
- 2 tablespoons lemon zest
- 2 tablespoon fresh lemon juice
- 1 1/2 cups cake flour, sifted
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup confectioners sugar for dusting
- Preheat oven to 400º
- Prepare two Madeleine pans. (For years I only had one pan, these can be made in two batches if you only have one pan). Using a pastry brush, brush each mold so the cakes will not stick. Set aside.
- Sift cake flour, salt and baking powder into a bowl and set aside.
- Put eggs, egg yolks, sugar, vanilla, lemon juice and zest into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until it begins to thicken, about 5 minutes. You can use a hand mixer as well.
- Mix in butter and then fold in flour mixture using a spatula. Once completely combined, let batter rest for thirty minutes.
- Fill each mold 3/4 full. The easiest way I’ve found to do this is by using a medium piazza ice-cream scoop that has a spring-loaded release. Every cake will be the exact same size.
- Bake for 7-8 minutes. Rotate pans at 4 minutes and continue to bake until the cakes start coming away from the edges slightly.
- Let cool in pans on wire racks for a minute or two before inverting onto racks. Dust with confectioners sugar and serve right away! Enjoy!