Lime Madeleines
Delicate shell-shaped madeleines (madelines) are a classic accompaniment to tea.
Ingredients
At a glance
Shaped, molded and pressed cookies
Makes
40 to 42 cookies
- 4 eggs
- 2/3 cup sugar
- 1/4 teaspoon salt
- 1 tablespoon freshly squeezed lime juice
- 2 teaspoons grated lime zest
- 1 cup sifted cake flour
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- Confectioners' sugar for garnish
Steps
Preheat oven to 350 degrees F. Lightly grease the indentations in a madeleine pan.
Beat eggs, sugar, and salt on high speed until light, about 2 minutes. Blend in lime juice and zest.
Gently fold in flour and then the cooled butter, 2 tablespoons at a time. Batter should be loose, the consistency of sour cream.
Spoon batter into the madeleine pan, filling molds 2/3 full.
Bake in the center of the oven for 11 to 12 minutes, or until cookies are firm and begin to shrink from the sides of the pan. Press narrow ends of cookies to release them from the mold, or use the tip of a knife to help.
Cool cookies on a wire rack, patterned side up. When ready to serve, arrange on a serving dish and sprinkle with sifted confectioners' sugar.
Beat eggs, sugar, and salt on high speed until light, about 2 minutes. Blend in lime juice and zest.
Gently fold in flour and then the cooled butter, 2 tablespoons at a time. Batter should be loose, the consistency of sour cream.
Spoon batter into the madeleine pan, filling molds 2/3 full.
Bake in the center of the oven for 11 to 12 minutes, or until cookies are firm and begin to shrink from the sides of the pan. Press narrow ends of cookies to release them from the mold, or use the tip of a knife to help.
Cool cookies on a wire rack, patterned side up. When ready to serve, arrange on a serving dish and sprinkle with sifted confectioners' sugar.
Additional tips
Store: In a covered (not airtight) container, or wrapped on a plate. These are best served very fresh.
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