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lemon rosemary madeleines

ClubFoody avatar
Recipe by
Francine Lizotte
@ClubFoody
Surrey South, BC

With a delicious twist, these little sponge cakes go perfect with tea or coffee for a mid-afternoon snack or after dinner…

yield 24 madeleines
prep time 15 Min
cook time 10 Min
method Bake

Ingredients For lemon rosemary madeleines

  • 2 lg
    free-run eggs, room temperature
  • 1/2 c
    granulated sugar
  • 1/4 c
    brown sugar
  • 2 tsp
    lemon zest
  • 1 tsp
    pure vanilla extract
  • 1/2 c
    (1 stick) unsalted butter, melted plus 2 tbsp. to brush pans
  • 1 c
    unbleached all-purpose flour, plus more for the pans
  • 1/2 Tbsp
    fresh rosemary, finely chopped
  • 1 1/2 tsp
    baking powder
  • 1/4 tsp
    ground himalayan sea salt
  • 1/2 c
    confectioners's sugar, sifted

How To Make lemon rosemary madeleines

  • 1
    In the bowl of a stand mixer, combine eggs, granulated sugar, brown sugar, lemon zest and vanilla extract; process on medium-high speed for 5 minutes.
  • 2
    Meanwhile, in a small saucepan over medium-low heat, melt ½ cup butter. When melted, remove from the heat and set aside.
  • 3
    In a medium bowl, combine flour, rosemary, baking powder and salt; whisk for a few minutes and set aside.
  • 4
    After 5 minutes, stop the mixer and add the dry ingredients; process on low speed for 1 minute. Fold in the melted butter with a spatula until well incorporated. Cover the bowl with plastic wrap and transfer to the refrigerator for 30 minutes.
  • 5
    Preheat oven to 375ºF. Brush madeleine molds with soft butter (2 tbsps.) using a pastry brush. Dust cavities with flour, tilting the pan to coat evenly. Turn the pans upside down to remove excess flour.
  • 6
    When time is up, stir the batter and divide it among the prepared molds, filling them about ¾ full. Transfer to the preheated oven and bake for 9 to 12 minutes or until they spring back when gently touched and the tops are light golden brown. Remove from the heat and allow to cool 2 minutes before placing the madeleines on a wire rack to cool for 10 minutes (pattern side up). Using a fine sieve, lightly dust the tops with confectioners’ sugar if desired. Makes 24 madeleines.
  • 7
    To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=CeEmR6Oz_CU
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