Lemon Rosemary Madeleines
In honor of Bastille Day…or possibly just an excuse to use the madeleine pan that has been sitting in my cupboard for a few years now? Regardless, these French lemon madeleines are light and lovely.
This was one of those times in the kitchen where you begin to wonder, “Is this just not in the stars for me?” First the butter exploded in the microwave, with great flair, I should add. Loud popping clumps of butter going everywhere. Then I was separating eggs and almost added the whites instead of the yolks to the bowl. Then I spilled cake flour all over myself and the floor, something I really hate cleaning up for some reason. Really? It was just one thing after another. A lesson in patience and being slow to anger? Maybe so.
Madeleines are beautiful little treasures, but impossible to make without a madeleine pan. I only have one small madeleine pan and I didn’t feel like waiting for it to cool, washing it out and re-greasing it before making another batch, so I used my remaining batter to make little lemon rosemary muffins. Simply grease 24 mini muffin cups, fill them 3/4 full and bake for about 12 minutes, rotating halfway through, until the tops are just beginning to brown. Dust with powdered sugar and enjoy! They don’t have the same cute little ruffled shell shape, but they are just as good.
Fresh and light lemon flavor with just a subtle rosemary flavor, these little cake-like cookies are wonderful. I think they’d be perfect for a tea party, baby or bridal shower.
Lemon Rosemary Madeleines
Adapted from Martha Stewart
- 3/4 cup unsalted butter, melted and cooled
- 1 1/2 cups cake flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon chopped fresh rosemary
- 3 whole eggs + 2 egg yolks
- 3/4 cup granulated sugar
- 3/4 teaspoon vanilla
- 1/4 teaspoon almond extract
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- powdered sugar
- Preheat oven to 400 degrees. Butter two madeleine pans; set aside. Sift flour, baking powder, and salt into a bowl; Mix in chopped rosemary and set aside.
- Put eggs, egg yolks, granulated sugar, vanilla, and lemon zest and juice in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and thickened, about 5 minutes. Mix in butter. Using a spatula, fold flour mixture into egg mixture. Let rest 30 minutes.
- Pour batter into buttered pans, filling the molds 3/4 full. Bake cookies, rotating pans halfway through, until edges are crisp and golden, 7 to 8 minutes. Let cookies cool slightly in pans on wire racks. Invert, and unmold. Dust with confectioners’ sugar, if desired.