LEMON GLAZED MADELEINES
- For the madelaines
- 9 tablespoons (135 g) unsalted butter, melted and cooled to room temperature, plus additional melted butter for preparing the molds
- 3 large eggs, at room temperature
- â…” cup (130 g) granulated sugar
- Rounded 1/8 teaspoon salt
- 1 ¼ cups (175 g) flour
- 1 teaspoon baking powder (preferably aluminum-free)
- Crated zest of 1 small lemon, preferably unsprayed
- ¾ cup (105 g) powdered sugar
- For the lemon glaze
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons water
Instructions:
In spite of what Proust implied, I don’t think the original little cakes had much of a hump, but merely a gentle curve. Somewhere along the line, a bit of baking powder was added, and voilà —a phenomenon was born.
- To make the madeleines, brush the indentations of a madeleine mold with melted butter. Dust with flour, tap off any excess, and place in the freezer.
-  In the bowl of a standing electric mixer, whip the eggs, granulated sugar, and salt for 5 minutes, until frothy and thickened.
-  Spoon the flour and baking powder into a sifter or mesh strainer and use a spatula to fold in the flour as you sift it over the batter. (Rest the bowl on a damp towel to help steady it.)
- Add the lemon zest to the cooled butter, then dribble the butter into the batter, a few spoonfuls at a time, while simultaneously folding to incorporate it. Fold just until all the butter is incorporated.
- Â Cover the bowl and refrigerate for at least 1Â hour. (Batter can be chilled for up to 12Â hours.)
-  To bake the madeleines, preheat the oven to 425°F (210°C).
-  Using two teaspoons, plop an amount of batter in the center of each indentation that you think will expand to the top of the mold once the heat of the oven spreads it out.(You’ll have to eyeball it, but it’s not brain surgery, so don’t worry if you’re not exact.)
- Leave the dough in a mound; do not spread it.
-  Bake for 8 to 10 minutes or until the cakes feel springy and just set. While the cakes are baking, make a glaze in a small mixing bowl by stirring the powdered sugar, lemon juice, and 2 tablespoons water until smooth.
- Remove the madeleines from the oven and tilt them out onto a cooling rack. The moment they’re cool enough to handle, dip the cakes in the glaze, turning them over to make sure both sides are coated. Scrape off any excess with a dull knife. After dipping, set each one back on the rack, scalloped side up, letting the cakes cool until the glaze has firmed up.
- STORAGE: Glazed madeleines are best left uncovered and are at their peak eaten the day they’re made (which is not too dificult). They can be kept in an airtight container for up to three days after baking, if necessary. I don’t recommend freezing them since the glaze will melt, but the unglazed cakes can be frozen in freezer bags for up to one month.