Lemon Madeleines

Lemon Madeleines

Oh I just can’t tell you how much I love David Lebovitz!  He is an amazing cook and baker and his blog is totally awesome.  If you haven’t been there, you must go and check it out David Lebovitz Blog.  Now don’t get me wrong,.  He is not a gluten free baker, but his recipes are wonderful inspirations for the gluten free baker.  Previously I recreated his amazing German Chocolate Cake (not at all your typical German Chocolate).  It does have an amazing coconut pecan frosting in addition to chocolate ganache and deep chocolate cake.  I will post the gluten free version soon.

But now for the Madeleines.  I have been so intrigued since the first time I read his blog post on making Madeleines and just knew I would have to make them sooner or later.  Well, finally did that this week and “Oh, yummy!”  These are so pretty with a really nice lemon flavor.


3 extra large large eggs
2/3 cup granulated sugar
rounded 1/8 teaspoon salt
6.8 oz gluten free  flour
1 teaspoon baking powder
zest of one large lemon
9 tablespoons (120g) unsalted butter, melted and cooled to room temperature, plus additional melted butter for preparing the molds


150 grams powdered sugar
1 tablespoon freshly-squeezed lemon juice
2 tablespoons water

Tapioca Starch to flour the pans

I like to prepare everything in advance so I won’t leave anything out or get stressed during the mixing.  So first of all measure out all of you dry ingredients.  The flour and baking powder need to be sifted together.  Zest your lemon and add it to cooled melted butter.  The sugar and salt need to be measured and ready to add to the eggs.

Place the eggs, sugar, and salt into your mixer and beat for 5-8 minutes until thick and creamy.  I use a Kitchen Aid mixer.  I hope you have one or something similar because it makes the mixing so much easier. Here is how it looks when it is ready.

Whipped eggs and sugar for Madeleines

Whipped eggs and sugar for Madeleines

Next you will fold in the sifted flour and baking powder a bit at a time.  I took 6 additions.

After the flour is folded into the egg and sugar mixture, fold in the lemon/butter mixture.  Careful, just fold in lightly until it is incorporated.  Now just cover the bowl and stick into the fridge for a few hours.  Trust on this.  David does this for his Madeleines, but I do this for many of the gluten free cookies.  There is some magic that happens in the refrigerator or freezer with gluten free baking.

After you get the batter into the refrigerator, you will need to prep the Madeleine pans.  For the molds, I buttered them by rubbing the stick of butter right out of the fridge on them (you can soften it and brush it on if you like) and made sure it was covered well by spreading with my fingers.  Next sift a bit of Tapioca Starch on the mold and tap out.  You just want a light dusting.  Just pop the prepared mold into the freezer.  I know, it sounds whacky, but just go with it!

Preheat the oven to 425 degree Fahrenheit.

Ok, so you have been patient and it is at least 2 hours later.  Drop very small scoops of the batter onto the frozen pans and pop into a preheated 425 degree oven.  Resist the urge to level them off.  This will happen quickly all on it’s own in the oven within the first 3 minutes.  You will bake them for 8-9 minutes until just done.  Be careful not to overcook.  Here is how they look before you bake them.

Madeleines scooped into molds

Madeleines scooped into molds

While the cakes are baking, stir up the glaze.


When I removed the Madeleines, I slid them right off the hot pan onto a rack sideways.  They slid very easily.  Then I was able to pick the up and glaze them in the glaze on both sides, scraping off the excess.  It made 2 batches, so 24 Madeleines all together.  On the second batch, I dipped the scalloped side and just brushed some glaze on the opposite side.  I liked this option.

Now eat one, right now!  They are so good.  Let the glaze firm up and try to eat them all on the first day.  They are very best that day.  But they are good the next two days as well.  They are best if not tightly sealed or covered.   I don’t know of you can tell from the picture, but I did get the nice hump in the middle that David said was important.   Thank you David Lebovitz for the inspiration!  Next time, for a twist I will add orange peel instead of lemon and dip in chocolate. Because I am a chocoholic after-all.

Share This

Leave a Reply

Your email address will not be published. Required fields are marked *

− 2 = 2

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>