Meyer Lemon Madeleines
Total Time
20 mins
Prep Time
15 mins
Cook Time
5 mins
Rating
5 out of 5 stars
(7)
Ingredients
12-16 madeleines
- 2 eggs
- ⅓ cup cane sugar
- ¼ teaspoon sea salt
- ½ teaspoon vanilla extract
- ¼ teaspoon lemon oil
- ½ cup all-purpose flour, sifted
- 1 teaspoon lemon zest (from a Meyer lemon, ideally)
- 4 tablespoons coconut oil, melted and cooled
- Powdered sugar, for dusting
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Preparation
Step 1
Preheat the oven to 375°F. Spray your madeleine pan with cooking spray, or skip if your pan is nonstick.
Step 2
In a large bowl, combine the eggs, sugar, and salt. Use an electric mixer and beat well until the mixture is pale, thick, and fluffy, about 5 minutes. Beat in the vanilla and lemon oil. Sprinkle the sifted flour over the egg mixture and beat on low speed to incorporate.
Step 3
Using a rubber spatula, gently fold in the lemon zest and half of the coconut oil just until blended. Fold in the remaining coconut oil.
Step 4
Divide the batter among the prepared molds, using a heaping tablespoon of batter for each mold. Bake the madeleines until the tops spring back when lightly touched, 5 to 8 minutes. (This might vary depending on your oven - we baked ours for 5 minutes).
Step 5
Remove the pan from the oven and invert it over a wire rack, then rap it on the rack to release the madeleines. Once they're cool, dust with powdered sugar.
Step 6
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Chef's notes
Meyer lemon madeleines are a delightful holiday treat, ideal for Valentine's Day.
For an extra special touch, dust them with powdered sugar after cooling.
