User's avatarJoey B

Meyer Lemon Madeleines

Light, refreshing and more of a mini cake than a cookie.

Time30 minutes with baking
Yield18 Madeleines
Recipe of Meyer Lemon Madeleines by Joey B

Ingredients

  • 2 eggs
  • 1/3 cup sugar
  • 1/4 tsp salt
  • 1/4 tsp lemon extract
  • 1/2 tsp vanilla extract
  • 1/2 cup flour
  • 1 tsp lemon zest
  • 4 tbsp melted coconut oil
  • powdered sugar - for dusting

Steps

  1. Mix eggs, sugar and salt on high speed for 5 mins. until fluffy like a meringue. Then lastly add in both the extracts.
  2. Slowly add in the flour on lower mix speed to form a thick batter.
  3. Gently fold in the cooled coconut oil & lemon zest. Do not over mix; you want the batter to be light and full of air.
  4. Spray Madeleine pan heavily with cooking spray to avoid sticking. Then fill each mold to just over half full. The dough rises quite a bit while baking so there is no need to go excessive.
  5. Bake at 375° for a short 5-7 minutes. They are small and bake quickly. They should turn a golden brown and will puff up.
  6. Release from pan immediately as they will continue to bake if not. Batter should leave enough for a partial 2nd batch with a respray of cooking oil.
  7. Dust with powdered sugar.
  8. ** I prefer more lemon and would likely double the extract. Like some essences, the lemon did not come out in the flavor until a day later.