Description
Buttery cake-like cookies with a hint of lemon are a sweet treat with a cup of tea. Crispy and golden brown on the outside and soft and spongy inside!
Ingredients
- 3 Eggs
- ⅔ cups Plus 2 Tablespoons Sugar
- 1 teaspoon Vanilla Extract
- 1 stick Butter, Melted
- 2 Tablespoons Lemon Juice
- 1 Lemon, Zested
- 1 cup All-purpose Flour
- ¼ cups Cornstarch
- ½ teaspoons Baking Powder
- ¼ teaspoons Salt
- FOR THE GLAZE:
- 1 Tablespoon Lemon Juice
- ½ cups Powdered Sugar
Preparation
Preheat oven to 375ºF. Spray the madeleine pan with cooking spray.
With an electric mixer, beat eggs, sugar, and vanilla on medium speed for 2–3 minutes, or until light yellow and fluffy. Add melted butter, lemon juice, and zest to the mixture and mix.
Sift together flour, cornstarch, baking powder, and salt. Carefully stir into the batter using a spoon or rubber spatula.
With a large spoon, drop the batter into the pans, filling each shell almost full. Do not press into the mold; the batter will expand.
Bake madeleines for 9–10 minutes, until they spring back when pressed. Lightly tap the madeleines out onto a cooling rack and allow to cool.
For the glaze, mix together lemon juice and the powdered sugar until smooth. Dip the scalloped side of each madeleine into the glaze and set on a cooling rack.
