Today is November 22, 2024 / /

Kosher Nexus
  • Find us on Facebook


  • UTJ is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Meyer Lemon Madeleines (Dairy)

Ingredients

  • 2/3 c.all-purpose flour, plus more for dusting
  • 1 tsp.baking powder
  • 1/4 tsp.kosher salt
  • 2large eggs, at room temp
  • 1/3 c.granulated sugar
  • 1/2 c.(1 stick) unsalted butter, melted, plus more for pan
  • 2 tsp.grated Meyer lemon zest plus 1 Tbsp juice
  • 2 tbsp.whole milk
  • 3/4 c.confectioners’ sugar

Directions

    1. Step 1In a medium bowl, whisk together flour, baking powder and salt.
    2. Step 2In a large bowl, whisk together eggs and granulated sugar until pale and slightly thickened, 2 to 3 minutes.
    3. Step 3Gently fold in flour mixture, then fold in melted butter and lemon zest until fully incorporated. Stir in milk (batter should be smooth and shiny). Press piece of plastic wrap against surface of batter, then refrigerate until chilled, at least 1 hour and up to 2 days.
    4. Step 4Place rimmed baking sheet in the oven and heat oven to 400°F. Brush madeleine pan with melted butter, then dust with flour and tap out excess.
    5. Step 5Fill madeleine molds 2/3 to 3/4 full (there will be some leftover batter for a second batch). Place madeleine pan on preheated baking sheet and bake until golden brown and large bumps on top spring back when touched, 11 to 13 minutes. Remove pan from oven and immediately release madeleines from pan by rapping pan on counter. Transfer to wire rack to cool. Repeat with remaining batter.
    6. Step 6Meanwhile, prepare icing: In a small bowl, whisk together confectioners’ sugar, lemon juice and 2 tablespoons water; drizzle over madeleines.