Meyer Lemon Madelaines

I just can’t help myself when I see Meyer lemons in the grocery store – I need to get them! Does it matter I had no plans to bake last weekend? No! I went ahead and bought a big bag of the bright yellow, juicy and sweet lemons.

While I would typically go for my standard Meyer Lemon Tart, I was in the mood for cookies, so when I saw this recipe by The Little Kitchen, I jumped at the chance to try my antique madeleine pan.

One tip, you might be tempted to overfill the madeleine pan with batter – don’t! You want a somewhat thin cookie that’ll be crisp on the outside (see photo below). Also, if you have two madeleine pans, you can bake all the cookies at once. I only have one pan, so I need to bake one batch, wait for the pan to cool then rebutter and flour for the second batch.

Right amount of batter

Madelaines Ingredients:

• 2 cups all-purpose flour
• ½ tsp. baking soda
• 1 tsp. baking powder
• ¼ tsp. salt
• 1 ¼ cups granulated sugar
• 1 ½ Tbsp. zest of two Meyer lemons
• 2 tsp. pure vanilla extract
• 3 large eggs
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 2 Tbsp. Meyer lemon juice
• ½ cup fat free plain Greek yogurt

Meyer Lemon Glaze Ingredients:

• 1 cup powdered sugar
• 1 Tbsp. Meyer lemon juice
• 2 Tbsp. milk

Glazed Meyer Lemon Madelaines

Madelaines Directions:

1. Preheat oven to 350 degrees. Butter and flour a madeleine pan.
2. In a medium bowl, mix the dry ingredients: flour, baking soda, baking powder and salt). Set aside.
3. In another medium bowl, add sugar, lemon zest and vanilla extract and mix together with a rubber spatula. Using a whisk, add the eggs, one at a time, to the sugar mixture. Whisk in melted butter, lemon juice and the Greek yogurt. In two batches, fold in flour mixture being careful not to over combine. Chill the batter for 5 to 10 minutes in the refrigerator.
4. Using a teaspoon as a measure, spoon batter into Madeleine pan cavities. Bake for 9 to 12 minutes.
5. Cool for 1 minute then flip over onto a baking rack and allow to cool for two minutes. Once cool enough to handle, wash you pan, butter and flour it and bake the second dozen cookies.  

Meyer Lemon Glaze Directions (While the cookies cool, make the glaze):

1. In a small bowl, combine the powdered sugar, lemon juice and milk and whisk until a smooth glaze has formed, about 1 minute.
2. Drip the glaze over the cookies with a spoon and serve immediately. If storing cookies, don’t add glaze until ready to serve. Cookies are best when served right after baking.

Makes 2 dozen madelaines.