The first Madeleine recipe I posted was provided by the Williams Sonoma store (a version of their online recipe) and I had declared that I would also try out David Lebovtiz’s version…and try them I did. They were a revelation. I now realise that my first Maddies were waaay too brown (may be due to the brown sugar caramelizing in the baking pan? Not sure).

This second attempt produced flavourful, lightly browned versions. I am so proud of me! I made a few minor changes and next time I’ll add a few more but these were simply great.

Lemon-Glazed Madeleines ~ Adapted from David Lebovitz’s recipe

24 cookies

If you use baking powder, they may take another minute or so to bake since the batter will rise higher. They’re done when the cakes feel just set if you poke them with your finger. Avoid overbaking them, look for light browning on the edges at pan level. I baked these in the middle of my oven. FYI Lemon glaze can be omitted.

3 large eggs, at room temperature

1 tsp clear Vanilla Essence/Extract (optional)

2/3 cup granulated sugar/superfine sugar

rounded 1/8 teaspoon salt

1 1/4 cup flour

1 teaspoon baking powder (optional)

zest of one lemon

1-2 tablespoons of lemon juice (optional)

1/2 cup unsalted butter, melted and cooled to room temperature

1 cup (150g) powdered sugar

1 tablespoon freshly-squeezed lemon juice

2 tablespoons water

Next Steps

1. Brush the indentations of a madeleine mold with melted butter. Dust with flour, tap off any excess, and place in the freezer.

2. In the bowl of a standing electric mixer, whip the eggs and sugar for 5-8 minutes until frothy and thickened. Stir in Vanilla Essence/Extract (optional).

3. Sift the flour, baking powder (optional) and salt and use a spatula to fold in the flour mix into the batter. (Rest the bowl on a damp towel to help steady it for you.)

4. Add the lemon zest and juice to the cooled butter. Fold butter mixture into the batter, in approx. 4-5 portions. Fold just until all the butter is incorporated.

5. Cover the bowl and refrigerate for at least 1 hour. (I left mine for 6 hours but this is not necessary).

6. To bake the madeleines, preheat the oven to 425 degrees.

7. The batter will be relatively firm. Get a teaspoon and a cup of water, wet teaspoon before each scoop (makes it easier to slip the batter off the spoon). Place enough batter in the center of each indentation to fill it to 3/4. DO NOT SPREAD IT.

8. Bake for 8-9 minutes or until the cakes just feel set. While the cakes are baking, make a glaze in a small mixing bowl by stirring together the powdered sugar, lemon juice, and water until smooth.

9. Remove from the oven and place the madeleines on a cooling rack (you can use a fork to gently loosen them). The moment they’re cool enough to handle, dip the scalloped cake top in the glaze or you can also turn them over to make sure both sides are coated and shake off any excess. After dipping, rest each one back on the cooling rack, scalloped side up, until the cakes are cool and the glaze has firmed up. Bon appetite!

Storage: Glazed madeleines are best left uncovered, or not tightly-wrapped; they’re best eaten the day they’re made. They can be kept in a container for up to three days after baking, if necessary. Freezing is not recommended since the glaze will melt.