Citrus Madeleines
A light and fluffy pound cake style cookie that is perfect for anytime. Make orange, lime or lemon madeleines.
Servings: 16 cookies
Ingredients
- 2 large eggs at room temperature
- 1/2 cup granulated sugar
- 2 teaspoons citrus extract (lemon, lime or orange)
- 2 teaspoons citrus zest (lemon, lime or orange)
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 cup unsalted butter melted and cooled slightly (1 stick)
Instructions
- Beat together the eggs and granulated sugar using a hand or stand mixer set on medium speed until smooth and creamy-- 10 minutes. You’ll know the mixture is ready when is flows like warm caramel sauce.
- Add the citrus extract and zest and mix just to combine.
- Add in the flour and baking powder and fold them in gently so the egg mixture does not deflate.
- Fold in the melted and cooled butter.
- Place the madeleine batter in the fridge to chill for one hour.
- Near the end of the chilling step, preheat the oven to 350F and grease a standard madeleine pan with melted butter and non-stick cooking spray.
- Scoop batter into the molds until they are ¾ full (I used a 1 tablespoon scoop) and bake until the madeleines are light brown--about 12-13 minutes.
- Transfer the madeleines to a wire rack to cool.
- Enjoy immediately or store in an airtight container at room temperature for up to 3 days.
Notes
Storing: These citrus cookies can be enjoyed immediately or store in an airtight container at room temperature for up to 3 days.
Freezing: Freeze cooked and cooled citrus madeleines by wrapping them in plastic wrap, then adding them to a freezer-safe bag or airtight container for up to 3 months. Thaw on the counter for 1-2 hours or until the chill is gone.
Nutrition
Calories: 113kcal | Carbohydrates: 12g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 10mg | Potassium: 32mg | Fiber: 1g | Sugar: 6g | Vitamin A: 211IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg