Savoring a cup of tea is one of life’s simple pleasures, and I find that the tea ceremony can only be improved with the addition of a pretty madeleine. The shell-shaped French tea cakes might seem intimidating to make at home, but in actuality are quite simple. If you have the right pan, you’ll be pulling these Meyer lemon madeleines out of the oven in no time. Sweet Meyer lemon zest flavors the buttery cakes and glaze, adding a welcome burst of citrus. Orange blossom honey lends an exquisite floral perfume and keeps the cakes moist.
Whisk together flour, sugars, baking powder, salt, and lemon zest in a medium bowl. Whisk together eggs, honey, and vanilla in a small bowl. Add egg mixture to flour mixture and stir just until combined. Add melted butter and mix slowly but thoroughly until smooth. Cover and chill in the refrigerator for 1 hour or up to a day.
Preheat oven to 350°F and spray a standard-size madeleine pan with nonstick spray; use a pastry brush to brush the inside of each mold. Spoon batter into molds, filling each about 3/4 full. Bake for 8 to 9 minutes, until cakes are pale gold and spring back to the touch. Immediately shake madeleines out over a clean dish towel; let cool.
To prepare glaze, whisk together powdered sugar, lemon zest, and juice in a small bowl. Use a pastry brush to glaze scalloped side of each baked madeleine. Store leftovers in an airtight container at room temperature up to 2 days.
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|Serving Size: 1 Serving (74g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 81 (52%)|
|Amt Per Serving||% DV|
|Total Fat 9g||12 %|
|Saturated Fat 4.3g||22 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 189.1mg||58 %|
|Sodium 1807.1mg||62 %|
|Potassium 70.3mg||2 %|
|Total Carbohydrate 14.5g||4 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 14.4g|
|Protein 5.4g||8 %|
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Calories per serving: 157
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