Spanish Lemon Madeleines: A Delicious & Easy Recipe

Spanish lemon madeleines, those delicate, shell-shaped cookies, are more than just a treat; they’re a tiny bite of sunshine. Imagine sinking your teeth into a buttery, slightly tangy cake, its edges crisp and golden, the center soft and yielding. Have I got your attention? These aren’t your average madeleines; they boast a vibrant citrus twist that will transport you straight to the sun-drenched shores of Spain.

While the madeleine’s origins are debated, with some tracing them back to Commercy, France, the Spanish variation adds a unique Mediterranean flair. The addition of lemon zest and juice elevates the classic recipe, creating a brighter, more refreshing flavor profile. It’s a testament to how a simple ingredient can transform a beloved pastry into something truly special.

People adore Spanish lemon madeleines for their delightful combination of textures and tastes. The subtle sweetness, balanced by the zesty lemon, makes them incredibly addictive. They are perfect with a cup of coffee or tea, as an elegant dessert, or even a delightful afternoon snack. Plus, they are surprisingly easy to make, making them a perfect baking project for both novice and experienced bakers alike. Get ready to experience a little bit of Spanish sunshine in every bite!

Ingredients:

• 1 cup (125g) all-purpose flour, plus more for dusting the pan
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (1 stick, 113g) unsalted butter, melted and cooled slightly
• 2/3 cup (133g) granulated sugar
• 2 large eggs
• 2 tablespoons whole milk
• 1 teaspoon vanilla extract
• Zest of 2 lemons
• 2 tablespoons lemon juice
• Powdered sugar, for dusting (optional)

Preparing the Madeleine Batter

Okay, let’s get started! The key to perfect madeleines is a well-prepared batter and a properly greased pan. Trust me, I’ve learned this the hard way!

1. Whisk the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. This ensures that the baking powder is evenly distributed, which is crucial for that signature madeleine hump. Don’t skip this step!
2. Melt and Cool the Butter: Melt the butter in a small saucepan over low heat or in the microwave in 30-second intervals, stirring in between, until completely melted. Set it aside to cool slightly. It should be warm, but not hot, when you add it to the batter. Hot butter can cook the eggs and ruin the texture.
3. Combine Sugar and Eggs: In a large bowl, whisk together the granulated sugar and eggs until light and slightly thickened. This usually takes about 2-3 minutes. You want the mixture to be pale yellow and have a ribbon-like consistency when you lift the whisk. This step is important for incorporating air into the batter, which contributes to the madeleines’ light and airy texture.
4. Add the Wet Ingredients: Gradually whisk in the cooled melted butter into the egg mixture until fully incorporated. Be careful not to overmix at this stage. Overmixing can develop the gluten in the flour, resulting in tough madeleines. Then, whisk in the milk, vanilla extract, lemon zest, and lemon juice. The lemon zest is what really gives these madeleines their amazing flavor, so don’t skimp on it!
5. Gently Fold in the Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, folding gently with a rubber spatula until just combined. Be careful not to overmix. A few streaks of flour are okay at this point. Overmixing will develop the gluten and result in tough madeleines.
6. Chill the Batter: Cover the bowl with plastic wrap and refrigerate the batter for at least 30 minutes, or up to 2 hours. This step is crucial! Chilling the batter allows the gluten to relax and the butter to solidify, which helps the madeleines develop their characteristic hump and prevents them from spreading too much during baking. I usually chill mine for at least an hour for best results.

Preparing the Madeleine Pan and Baking

Now for the fun part – baking! But first, let’s talk about the pan. A good madeleine pan is essential for achieving those beautiful shell shapes. And proper greasing is key to preventing the madeleines from sticking.

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Make sure your oven is properly preheated before you start baking.
2. Prepare the Madeleine Pan: Generously grease a madeleine pan with melted butter. Then, dust it with flour, tapping out any excess. This will help the madeleines release easily from the pan. You can also use a baking spray that contains flour. I’ve found that a combination of butter and flour works best.
3. Fill the Madeleine Pan: Spoon the chilled batter into the prepared madeleine pan, filling each mold about 3/4 full. You can use a small spoon or a piping bag to fill the molds. Be careful not to overfill them, as the batter will spread during baking.
4. Bake the Madeleines: Bake for 10-12 minutes, or until the edges are golden brown and the madeleines spring back lightly when touched. Keep a close eye on them, as baking times can vary depending on your oven. You’ll know they’re done when they have a nice golden color and a slight hump in the center.
5. Cool and Release: Let the madeleines cool in the pan for a few minutes before gently inverting them onto a wire rack to cool completely. If they stick, gently loosen them with a thin spatula.

Serving and Storing

These madeleines are best enjoyed fresh, while they’re still warm and slightly crisp around the edges. But they can also be stored for later.

1. Dust with Powdered Sugar (Optional): Once the madeleines are cooled, dust them with powdered sugar, if desired. This adds a touch of sweetness and makes them look even more appealing.
2. Serve and Enjoy: Serve the madeleines immediately, or store them in an airtight container at room temperature for up to 2 days. They’re delicious with a cup of coffee or tea.
3. Storing Madeleines: To keep your madeleines fresh, store them in an airtight container at room temperature. They’re best consumed within 2 days, as they tend to dry out over time. You can also freeze them for longer storage. Wrap them individually in plastic wrap and then place them in a freezer bag. They can be frozen for up to 2 months. To thaw, simply let them sit at room temperature for about 30 minutes.

Tips for Perfect Madeleines

Here are a few extra tips to help you achieve madeleine perfection:

• Don’t Overmix: Overmixing the batter will develop the gluten and result in tough madeleines. Gently fold the dry ingredients into the wet ingredients until just combined.
• Chill the Batter: Chilling the batter is crucial for developing the characteristic madeleine hump and preventing the madeleines from spreading too much during baking.
• Grease the Pan Well: Generously grease the madeleine pan with melted butter and flour to prevent the madeleines from sticking.
• Bake at the Right Temperature: Bake the madeleines at 400°F (200°C) for the best results.
• Don’t Overbake: Overbaking will result in dry madeleines. Bake them until the edges are golden brown and they spring back lightly when touched.
• Experiment with Flavors: Feel free to experiment with different flavors. You can add other citrus zests, such as orange or lime, or even a pinch of spices, such as cinnamon or nutmeg.
• Use a Good Quality Madeleine Pan: A good quality madeleine pan will help you achieve those beautiful shell shapes and prevent the madeleines from sticking.
• Let the Butter Cool Slightly: Make sure the melted butter has cooled slightly before adding it to the batter. Hot butter can cook the eggs and ruin the texture.
• Use Fresh Ingredients: Fresh ingredients will always give you the best results.

Troubleshooting

Sometimes, even with the best intentions, things can go wrong. Here are a few common problems and how to fix them:

• Madeleines are flat: This could be due to several factors, such as not chilling the batter long enough, overmixing the batter, or using old baking powder. Make sure to chill the batter for at least 30 minutes, avoid overmixing, and use fresh baking powder.
• Madeleines are sticking to the pan: This is usually due to not greasing the pan well enough. Make sure to generously grease the pan with melted butter and flour.
• Madeleines are dry: This could be due to overbaking. Bake them until the edges are golden brown and they spring back lightly when touched.
• Madeleines are tough: This is usually due to overmixing the batter. Gently fold the dry ingredients into the wet ingredients until just combined.

Variations

Want to mix things up a bit? Here are a few variations you can try:

• Chocolate Madeleines: Add 2 tablespoons of cocoa powder to the dry ingredients.
• Orange Madeleines: Substitute the lemon zest and juice with orange zest and juice.
• Almond Madeleines: Add 1/4 teaspoon of almond extract to the wet ingredients.
• Honey Madeleines: Substitute 2 tablespoons of the granulated sugar with honey.

I hope you enjoy making these delicious Spanish lemon madeleines! They’re perfect for a special occasion or just a simple treat. Happy baking!

Conclusion:

And there you have it! These Spanish lemon madeleines are more than just a cookie; they’re a little bite of sunshine, a whisper of the Mediterranean, and a guaranteed crowd-pleaser. I truly believe this recipe is a must-try for anyone who appreciates simple elegance and vibrant flavors. The delicate crumb, the bright lemon zest, and that signature shell shape all combine to create a truly unforgettable treat. But why is this recipe so special? It’s the perfect balance of flavors and textures. The slight tang of the lemon cuts through the richness of the butter, creating a harmonious blend that dances on your palate. Plus, the madeleines are incredibly versatile. They’re elegant enough to serve at a fancy afternoon tea, yet simple enough to enjoy with your morning coffee. And let’s be honest, who can resist that iconic shell shape? It just adds a touch of whimsy to every bite. Beyond the basic recipe, there are so many ways to customize these little gems to your liking. For a more intense lemon flavor, try adding a teaspoon of lemon extract to the batter. Or, if you’re feeling adventurous, you could experiment with other citrus fruits like orange or lime. A sprinkle of poppy seeds adds a delightful crunch and visual appeal. For a truly decadent treat, dip the cooled madeleines in melted white chocolate and sprinkle with chopped pistachios. Serving suggestions are endless! These madeleines are perfect on their own, but they also pair beautifully with a variety of accompaniments. Serve them with a scoop of vanilla ice cream for a simple yet satisfying dessert. Or, arrange them on a platter with fresh berries and a dollop of whipped cream for a more elegant presentation. They’re also a wonderful addition to a brunch spread, adding a touch of sweetness and sophistication. And don’t forget to pack them in your picnic basket for a delightful outdoor treat!

Serving Suggestions and Variations:

* Classic Pairing: Serve warm with a cup of Earl Grey tea. * Dessert Upgrade: Drizzle with a lemon glaze or dust with powdered sugar. * Chocolate Indulgence: Dip in dark, milk, or white chocolate. * Citrus Twist: Experiment with orange or lime zest instead of lemon. * Nutty Delight: Add chopped almonds or pistachios to the batter. * Spice it Up: A pinch of cardamom or cinnamon adds warmth and complexity. * Berry Bliss: Serve alongside fresh raspberries or blueberries. I’m so excited for you to try this recipe and experience the magic of these Spanish lemon madeleines for yourself. I’ve poured my heart into perfecting this recipe, and I truly believe it’s one you’ll make again and again. So, gather your ingredients, preheat your oven, and get ready to bake up a batch of sunshine. But most importantly, I want to hear about your experience! Did you try any variations? Did you serve them with a special accompaniment? What did your friends and family think? Please, share your photos and stories in the comments below. I can’t wait to see what you create! Happy baking! I hope you enjoy these as much as I do. Print