Raspberry & Meyer Lemon Madeleines for #theleftoversclub

What are Meyer Lemons still doing in the grocery stores? I'm not sure, but when I saw them in the produce section while I was grocery shopping the other day, I snatched some right up!

 

As you probably already know by this post and this one and this one, Meyer Lemons are one of my all-time favorite citrus fruits to bake with. I actually prefer them over regular lemons.

 

 

Finding these Meyer Lemons in the store was perfect timing for me because the theme of this month's Leftover Club exchange is citrus! The zest and juice of any citrus fruit adds so much flavor to your food whether you are cooking or baking.

 

I decided to use the Meyer Lemons in one of my all-time favorite cookies, French madeleines. French pastries hold a very special place in my heart. What's not to love about a good French pastry? I could eat flaky croissants, kouign amann and macarons every day! 

I hope my partner Kathia from Basic n Delicious enjoys them!


If you'd like to exchange yummy baked goods with fellow food bloggers from around the country and receive a special package in the mail each month, sign up over at Alwayz Bakin'! We'd love to have you in the group!

 

Raspberry & Meyer Lemon Madeleines
Makes 2 1/2 dozen madeleines

Ingredients:
1 1/2 cups all purpose flour
2 teaspoons baking powder
2/3 cup granulated sugar
zest from one meyer lemon
3 large eggs, room temp
1/4 cup milk
juice of one meyer lemon
13 tablespoons unsalted butter, melted and cooled to room temp
fresh raspberries
powdered sugar for dusting (optional)

Directions:

Butter and flour a madeleine pan. Set aside.

Combine flour and baking powder in a small bowl. Set aside.

In another small bowl whisk together the lemon juice, milk and cooled butter. Set aside.

Place the sugar in a small bowl with the lemon zest and crush the zest with the sugar using your finger tips. This process will release the oils from the lemon zest into the sugar and create a lemon scented sugar. Set aside.

In the bowl of your stand mixer fitted with the paddle attachment (or in a large bowl using your electric hand mixer), beat the eggs and lemon scented sugar together at medium speed until pale (approx.   min).

Add 1/3 of the flour mixture and mix at low speed just until combined. Add half of the butter/milk mixture and mix just until combined. Repeat this process ending with the flour mixture making sure to scrape down the bottom and sides of the mixing bowl as needed.

Scoop about 1 heaping tablespoon of dough into each cup of the madeleine pan and press a raspberry into the center of each mound of dough.

Bake at 375f for approx. 10 minutes or until lightly golden brown at the edges.

Cool in the pan for 1 minute then gently remove to a wire cooling rack. Dust with powdered sugar if desired.

Madeleines are best eaten the day they are baked.

An InLinkz Link-up

Lemon Madeleines

I always say, "When life gives you lemons, make Lemon Madeleines with Lemon Glaze!" Ok, I don't always say that and actually life didn't give me these lemons, I bought them from Trader Joe's. I love baking with lemons, but I cringe when I have to buy them from the store especially when I know a few people who have an abundance of them growing in their back yards. Nothing beats home grown produce! But I recently needed a few lemons for the Lemon Curd Tart I made for Easter, rather than buying a few lemons, it was more economical to buy a whole bag. So when I was left with a bowl full of lemons that I needed to use up....Lemon Madeleines came to mind.

 

 

Madeleines are one of those rare treats that you enjoy on occasion when you want a special treat. If you've never had one, they're like delicate little cakes usually in the shape of a shell. They're not difficult to make and don't require fancy ingredients, but they do require a special baking pan. While I'm not big on kitchen gadgets, I do love  specialty baking pans and a Madeleine pan is definitely one every baker should invest in.

 

I hope you'll try this recipe for Lemon Madeleines especially if you're a lemon lover. They're moist, delicious and bursting with lemon flavor!

 

 

 

Lemon Madeleines with Lemon Glaze

Makes 2 dozen

 

** Plan ahead - batter needs to rest in the fridge for 4 hours **

 

Madeleine Ingredients:

3/4 cup unsalted butter + additional 2 tablespoons for greasing the baking pan

1 1/2 cups cake flour

1/2 teaspoon baking powder

1/4 teaspoon salt

3 large eggs, room temperature

2 large egg yolks, room temperature

3/4 cup granulated sugar

1 teaspoon vanilla extract

2 tablespoons freshly grated lemon zest

2 tablespoons fresh lemon juice

 

Glaze Ingredients:

1 1/2 cups powdered sugar

3 tablespoons fresh lemon juice + more if needed

1 1/2 teaspoons fresh lemon zest

 

Directions:

 

Sift together the flour, baking powder and salt into a medium size bowl. Set aside.

 

Melt 3/4 cup unsalted butter. Set aside.

 

In the bowl of your stand mixer using the paddle attachment (or in a large bowl using your electric hand mixer), combine the sugar, egg, egg yolks and vanilla and beat on medium high speed until thickened and light in color (approx 4-5 minutes).

 

Add the 3/4 cup melted butter and mix to combine.

 

Add the flour mixture and fold in using a rubber spatula.

 

 

 

Refridgerate the batter for about 4 hours.

 

After 4 hours - preheat the oven to 350 degrees f.

 

Melt 2 tablespoons butter in a small bowl.

 

Brush the cavities of your Madeleine pan with melted butter.

 

 

 

Remove batter from the fridge and fold a few times with the rubber spatula to recombine.

 

Fill each cavity of the Madeleine pan about 3/4 full.

 

Bake until done and edges are light golden brown (approx 7 minutes depending upon your oven).

 

 

 

Place pan on a cooling rack for about 1 minute. Then remove the Madeleines to the cooling rack to cool.

 

Make Glaze

 

Place all glaze ingredients in a medium size bowl and whisk to combine and remove any lumps. Adjust glaze to desired consistency. I like mine a little thick so it coats the top of the cookies.

 

Dip the shell side of each cookie in the glaze to coat evenly.

 

 

 

Place glaze side up on wax or parchment paper to allow the glaze to set.

 

Enjoy!

 

Madeleines are best the day they are baked, but can be stored at room temp for one day.