In the mail today I received a jar of Lovely Lemon Sugar from Courtney of Eventful Studio. So of course my immediate thought was I must make something with it. The label suggests that it’s wonderful in tea…and I’m sure it is, but that’s not what I wanted to make. A quick google search and my decision was made. Lemon Madeleines.
Madeleines are the easiest little cakes and they turn out every time. I made them for Madeline’s 17th birthday as a party favor and whenever she’s home for a visit I’ll make a batch. She’ll love these next time. They are best when consumed right away so I’ve never sent them in a care package. Most recipes make only one or two pans, and they are so good that they disappear way too fast!
Lemon Madeleines are easy to make, but they do require a special pan. I don’t like having a lot of extra gadgets, but this is one recipe where I used three very specific kitchen tools that I could not be without. A microplane grater for the lemon zest, a lemon press to juice the lemon and of course the Madeleine pan.
I sprinkled a little of the lemon sugar before baking, filling each mold about 3/4 full and baking for a total of 7 or 8 minutes, rotating the pan half way through then continuing to bake.
Once they are out of the oven and after a minute or two, invert them onto a cooling rack and dust them with powdered sugar. I added a little of the lemon sugar and sifted it over the Madeleines. They were so delicious I had two and then wrapped up the rest and took them to my darling neighbors while they were still warm. Yum! Recipe from Martha Stewart.