Lemon-Glazed Madeleines

Do you know what I need more of in my life?

Time.

Extra hours in a day would be nice (ones not spent at work) or an extra day so that every weekend is a long weekend. How lovely does that sound?





Things I would do if I had extra time: Sleep. Go for a run. Job hunt. Yoga. Sleep. Catch up on tv. Sleep.



I finally (finally!) had the opportunity to use my madeleine pan that I purchased in France during the last long weekend, and I hope it doesn't take me another six months to use it again. This recipe is from David Lebovitz, which seems fitting as I followed quite a number of his recommendations while in Paris. He has a matcha variation that I would love to try. When I have more time on my hand, that is.

Lemon-Glazed Madeleines
Recipe from David Lebovitz's The Sweet Life in Paris

3 large eggs, at room temperature
2/3 cup granulated sugar
1/8 rounded teaspoon salt
1 1/4 cup flour
1 teaspoon baking powder
Zest of one lemon
9 tablespoons unsalted butter, melted and cooled to room temperature, plus additional melted butter for preparing the molds

3/4 cup powdered sugar
1 tablespoon freshly-squeezed lemon juice
2 tablespoons water

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

Using an 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.

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 the butter. Fold just until all the butter is incorporated.

Cover the bowl and refrigerate for at least 1 hour. (Batter can be chilled for up to 12 hours.)

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

Plop enough batter in the center of each indentation with enough batter which you think will fill it by 3/4′s (just eyeball it.) Do not spread it.

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.

Remove from the oven and tilt the madeleines out onto a cooling rack. The moment they’re cool enough to handle, dip each cake in the glaze, turning them over to make sure both sides are coated and scrape off any excess with a dull knife. After dipping, rest each one back on the cooking rack, scalloped side up, until the cakes are cool and the glaze has firmed up.