loveandlemons5.0
Meyer Lemon Madeleines
These Meyer lemon madeleines are light, sweet, and perfect for sharing on Valentine’s Day. Dust them with powdered sugar for an extra special touch.
👥 16 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 15 min🔥 Cook: 5 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●spatula
📝 Preparation Steps
1
Preheat the oven to 375°F. Spray your madeleine pan with cooking spray, or skip if your pan is nonstick.
2
In a large bowl, combine the eggs, sugar and salt. Use an electric mixer and, beat well until the mixture is pale, thick and fluffy, about ⏱️ 5 minutes. Beat in the vanilla and lemon oil. Sprinkle the sifted flour over the egg mixture and beat on low speed to incorporate.
eggs2
3
Using a rubber spatula, gently fold in the lemon zest and half of the coconut oil just until blended. Fold in the remaining coconut oil.
lemon zest (from a Meyer lemon, ideally)1 teaspooncoconut oil, melted and cooled4 tablespoons
4
Divide the batter among the prepared molds, using a heaping tablespoon of batter for each mold. Bake the madeleines until the tops spring back when lightly touched, 5 to ⏱️ 8 minutes. (This might vary depending on your oven - we baked ours for 5).
5
Remove the pan from the oven and invert it over a wire rack, then rap it on the rack to release the madeleines. Once they're cool, dust with powdered sugar.
Powdered sugar, for dusting
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