Savoring a cup of tea is one of life’s simple pleasures, and I find that the tea ceremony can only be improved with the addition of a pretty madeleine. The shell-shaped French tea cakes might seem intimidating to make at home, but in actuality are quite simple. If you have the right pan, you’ll be pulling these Meyer lemon madeleines out of the oven in no time. Sweet Meyer lemon zest flavors the buttery cakes and glaze, adding a welcome burst of citrus. Orange blossom honey lends an exquisite floral perfume and keeps the cakes moist.
I’m sharing these madeleines with you as part of April’s Sweet Adventures Blog Hop – Lemons. The lovely Jennifer from Delicieux is this month’s host, and we have her to thank for the lemon theme! For more delicious lemon creations, see the submissions below.
Meyer Lemon Madeleines
Madeleines
3/4 cup flour
1/3 cup sugar
1 Tbsp brown sugar
1/2 tsp baking powder
Pinch of salt
Zest of 1 Meyer lemon
2 large eggs, lightly beaten
1 Tbsp honey (I used orange blossom honey)
1/2 tsp vanilla extract
5 Tbsp unsalted butter, melted and cooled
Glaze
2/3 cup powdered sugar, sifted
1 tsp Meyer lemon zest
2 Tbsp fresh lemon juice
Whisk together flour, sugars, baking powder, salt, and lemon zest in a medium bowl. Whisk together eggs, honey, and vanilla in a small bowl. Add egg mixture to flour mixture and stir just until combined. Add melted butter and mix slowly but thoroughly until smooth. Cover and chill in the refrigerator for 1 hour or up to a day.
Preheat oven to 350°F and spray a standard-size madeleine pan with nonstick spray; use a pastry brush to brush the inside of each mold. Spoon batter into molds, filling each about 3/4 full. Bake for 8 to 9 minutes, until cakes are pale gold and spring back to the touch. Immediately shake madeleines out over a clean dish towel; let cool.
To prepare glaze, whisk together powdered sugar, lemon zest, and juice in a small bowl. Use a pastry brush to glaze scalloped side of each baked madeleine. Store leftovers in an airtight container at room temperature up to 2 days.
Yield – 12 madeleines (serving size: 1 madeleine)
Calories – 140
Carbs – 21
Your madeleines look divine! And you’re right, they are just the thing to go with a cup of tea.
Thanks for joining us for this blog hop.
They look so pretty! I will have to keep my eye out for a pan. The addition of orange blossom honey is lovely, it is my favorite, we always collect some at our local farmers market.
These are just so dainty and lovely! I have a meyer lemon growing on my tree (my first!) – I know what I will be doing with it once it is ripe!
Gorgeous! I’ve already bumped this recipe up to the top of the list. :-)
I love Madelines. I like how you have glazed them.
How charming. Your madeleines look so elegant and I’ll bet they tasted delicious, too!
Madeleines are one of my favorites! They’re so versatile and easy to make – it always surprises me that we don’t see more of them!
Oh I love me some Madelines! I agree. They go wonderfully with a nice hot cup of tea.
Beautiful photos by the way.
How pretty and perfect – love the little teapot as well! I haven’t made Madeleines in years, may need to invest in a pan… yum!
This is my first time to see glazed madeleines. Love the idea!
MMMMmmmadeleines, how lovely.
You have a Versatile Blogger Award : ).
http://www.auntietreats.com/2012/04/versatile-blogger-award.html
Oh, Laura, these are so pretty! You’re right about “great minds..” :) These would pair perfectly with the chocolate ones I made this weekend. Love the glaze on these–yours look perfect!
Have a great week!
Beautiful. Need to get my hands on some Meyer lemons, we don’t have them in Bahrain so will search while I’m in Oz! I love all things lemon so am desperate to try them :)
wow- these are right up my alley! I love anything with lemon and glaze!
Hi Laura….so happy you enjoyed the award! By the way, anything with Meyer lemons makes me happy ; )….
~Amanda
Just lovely, Laura! I was surprised how easy Madeleines are to make, but yours are truly beautiful with the glaze. I love your pink roses, too!
These sound lovely, I have always wanted to give them a go but will admit to being a little afraid of the delicate madeleine, it sounds like chilling the dough is the key. I love that you’ve used Meyer Lemon, do you have access to a tree or can you get them at the green-grocer?
Hi Erin, you can occasionally find Meyers at the grocery store. A friend with a tree gifted me with some of her lemons since she knows my love for baking :). I have a tree myself, but it is just beginning to produce fruit now so it will be a while before I’ll have more lemons than I can use at one time!
I like the way you dressed up your madeleines with the glaze. I’m sure that they are delicious.
I think I’ve never seen Madeleines with the nice beautiful glaze before! Hmmm, this is one of the best Madeleine recipes I came across! Looks so good – irresistible. How do you control your appetite for these? I’d finish all of them once they come out from the oven!
ahhhhh…delightful looking madeleines! they are awakening my Proustian senses! And the flowers…just gorgeous! are they peonies?
These look utterly beautiful. I’m always a bit hesitant to attempt the more delicate recipes, but these have tempted me!
What adorable cookies and I love the lemon link-up! I just made lemon curd for the first time tonight and it was much easier than I had always feared!
Hi,
I’ve started My Sweet Party, where I every month host a party with a theme (MAY theme is CHOCOLATE). The party is ongoing the entire duration of the month and then I will choose my top three favourites and feture those blogs. I would LOVE you to join My Sweet Party!
http://meandmysweets.blogspot.co.uk/2012/05/my-sweet-party-chocolate-cake-love.html
XXX
Johanna