Hy-Vee Recipes and Ideas

Directions

1. Step1
   Brush madeleine molds with melted butter. Dust lightly with flour, tapping out excess. Chill pan in refrigerator while preparing batter.
2. Step2
   In a small bowl, melt 1/2 cup butter in the microwave; set aside. In a mixing bowl, beat eggs, sugar and salt on medium-high speed until pale and thickened, about 5 minutes. Beat in lemon zest, lemon juice and vanilla until combined.
3. Step3
   In a separate bowl, combine flour and baking powder; using a sifter or fine sieve, sift one-third at a time over batter, folding in after each addition with a rubber spatula. Spoon about 1/2 cup of the batter into the melted butter; stir until well-combined. Fold butter mixture into remaining batter. Cover and chill at least 1 hour or up to 24 hours.
4. Step4
   Preheat oven to 400 degrees. Using a rounded tablespoon for each, mound batter into prepared pan; do not spread. Bake for 8 to 10 minutes or until edges are just light golden and centers are puffed and set. Invert and tap pan over cooling rack to remove.
5. Step5
   If glazing, cool just until easy to handle while preparing glaze. Whisk together powdered sugar, lemon juice and water. Dip madeleines into glaze, coating both sides. Cool thoroughly on cooling rack, ridge-side-up, until glaze is firm.
6. Step6
   If leaving unglazed, sift cooled madeleines with powdered sugar. Best served the same day. Store unglazed madeleines in a tightly covered container and glazed madeleines in a loosely covered container up to 3 days.
7. Step7
   Note on pans: A nonstick madeleine pan provides easier removal after baking than a traditional pan. If you don't have a madeleine pan, batter may be baked in regular-size muffin pans to produce little cakes resembling muffin tops. Any pan you use, whether nonstick or traditional, must be buttered and floured to prevent sticking.