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Lemon Madeleines

Week 1,781 of quarantine.

Doesn’t it feel that way? I mean, I know it’s been two weeks of optional quarantine, one official day of quarantine, and a pretty much normal work routine for me. But it seems like the stress and anxiety of this virus has caused time to slow down. Staying inside of four walls has never seemed so confining before.

For me, it’s hard to just stay home. While I love being home, typically baking, I also go out a lot during the weekends. One of my favorite things to do is start my Saturday morning off with a glass of chilled chai tea to sip on while I do my shopping. Since I just received the email that my local coffee shop is closing, and I will be skipping my early morning shopping trip, I’ve decided to find the ways to get this experience at home! Oh yes, we’re bringing the coffee shop to our kitchen!

As I mentioned before, a chilled chai tea is an absolute must for me! But what goes better with a cup of tea than a spongey, light, lemony madeleine? It’s like the fancy version of milk and cookies! I have a very strong appreciation for madeleines! They’re light and delicate, but they pack such a delicious richness that is irresistible! I could eat the whole tray! If you don’t know what a madeleine is, they are a mini sponge cake that is in the shape of a thin scalloped shell. There is a specific tray that is used for madeleines, but you can find them at pretty much any store near you!


1 stick of butter

1 teaspoon of vanilla extract

Zest of two lemons

Juice of one lemon

1 cup of flour

1 and 1/4 teaspoons of baking powder

3 eggs

3/4 cup of sugar

1/4 teaspoon of salt

Powdered sugar, for dusting

Melt butter in the microwave, once fully melted, set aside to cool slightly. In the bowl of a stand mixer, add the eggs to the bowl. On a slow speed, slowly add in the sugar. Once the sugar is fully added in, turn the speed to medium-high speed and whisk until a light yellow consistency. In the meantime, gather the flour, baking powder, and salt in a separate bowl. Whisk to combine. Once the egg mixture is pale yellow, add in the lemon juice and zest, and the vanilla extract. Slowly add the flour mixture to the eggs, with the mixer on medium speed. Once everything is fully combined, add the butter to the stand mixer. The butter might seem like it won’t fully mix it, but it’ll get there! I promise! After the ingredients are fully combined, cover the bowl and place in the fridge for about 3 hours, or overnight.

After your batter has rested, preheat the oven to 375 degrees. Melt the remaining two tablespoons of butter and brush the butter into the madeleine pan. Scoop about two tablespoons of the batter into each mold. Place into the oven for about 10-15 minutes. The madeleines will be a golden brown color and puffed in the middle.

Allow to cool slightly, and dust with powdered sugar. Enjoy with tea or coffee!

Look how intricate this pan is! I love how beautiful it is! Be sure to really spray the pan good with nonstick spray to make sure it comes out clean!
I used my mini cookie scoop to get the perfect little dollops!
While they’re baking, a slight dome will pop up in the middle and the edges will get nicely crisp.
A dash of powdered sugar over the top!

I prefer to have mine with a favorite chai tea drink of mine! I bought a cartoon of chai tea concentrate from the store, and I mix half a cup of concentrate with a half a cup of milk. Then I add a few healthy splashes of heavy cream over the top, sprinkled with just a dash of cinnamon! Such a delicious combination! It’s almost better than my normal morning shopping trip because this barista gets to stay in her jammies!

-Holly Michelle

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