Lemon White Chocolate Madeleines are a delightful fusion of zesty citrus and creamy white chocolate, encapsulated in a delicate, shell-shaped pastry. If you’re a dessert enthusiast with a penchant for something a little extra, you’ve stumbled upon the perfect recipe.
What is Lemon White Chocolate Madeleine?
The origin of Lemon White Chocolate Madeleine can be traced back to the early 18th century in the Lorraine region of France. These cakes were originally made with plain butter, without the modern citrus and white chocolate twist.
However, flavor connoisseurs and bakers have experimented with many combinations over time, eventually arriving at the delicious combination of lemon and white chocolate that we enjoy so much today.
I remember eating Lemon White Chocolate Madeleines as a child and loving how the tart lemon and sweet white chocolate went together so well. It’s no surprise that these madeleines have stood the test of time and become a treat that people all over the world love.
So, if you want a delicious treat that is both elegant and delicious, give this recipe a try and see for yourself how good it is!
Health Benefits of Lemons:
- Rich in vitamin C, boosting immune health.
- Aid in digestion and weight loss due to fiber content.
- Support heart health by reducing cholesterol levels.
- Contain antioxidants that combat free radicals.
- Promote skin health with collagen-boosting properties.
- Its alkalizing effect helps balance body pH levels.
Tips and Procedures:
- Substitutions and Additions:
- Liqueur: You can swap the lemon or orange liqueur with other liqueurs, like Grand Marnier, for a different flavor profile.
- Citrus: Experiment with different citrus fruits for unique flavors, like lime or grapefruit zest.
- Chocolate: If white chocolate isn’t your favorite, try dark or milk chocolate for coating the cookies.
- Ensure your eggs are at room temperature for better volume when beating.
- Don’t overmix the batter when incorporating the dry ingredients to keep the madeleines light and fluffy.
- Use a non-stick madeleine mold or grease it thoroughly to prevent sticking.
- Allow the batter mixture to rest for the recommended time to achieve the best texture.
- In the Fridge: Store Lemon White Chocolate Madeleines in an airtight container in the fridge for up to 2 days to maintain freshness.
- In the Freezer: Freeze in an airtight container, separating layers with parchment paper, for up to one month. Thaw at room temperature when ready to enjoy.
- On the Counter: Best consumed on the same day for the freshest taste.
How to Make Lemon Madeleines:
Listed below are all the ingredients you will need:
- all-purpose flour
- baking powder
- large eggs
- egg yolk
- granulated sugar
- lemon zest
- lemon juice
- unsalted butter
- white chocolate
- coconut oil
- lemon or orange liqueur (optional)
In a small bowl, combine the flour, salt, and baking powder. Stir to break up any clumps. This ensures the even distribution of these dry ingredients in your batter.
In a large bowl, whisk the eggs, egg yolk, and sugar on medium-high speed with a stand mixer until the mixture turns very pale yellow, forms ribbons, and more than doubles in volume. This step is crucial for creating the characteristic texture of madeleines:
Gently stir in the lemon zest and lemon juice to infuse that delightful citrus flavor into your batter.
Fold in the flour mixture in four additions, incorporating it gently and breaking up any pockets of flour without deflating the air too much. This gentle folding ensures your madeleines are light and airy:
Stir in the melted butter until fully incorporated. The butter adds richness and moisture to your madeleines:
Cover the batter and allow it to rest in the fridge for at least 30 minutes (up to 2 hours). This resting period enhances the flavor and texture of your madeleines:
While the batter is resting, preheat your oven to 375°F (190°C). Brush melted butter into a madeleine pan (or mini muffin pan), dust with flour, and pour out any excess.
When the batter is ready, scoop a heaping tablespoon (15 ml) of batter into each well of the pan. There’s no need to level it out; it will do so as it bakes. Bake for 9–12 minutes until golden brown at the edges and they bounce back in the center when lightly touched:
Allow the madeleines to cool for 3-5 minutes in the pan. Use a paring knife to work around the edges, and pop the cakes out to cool completely. If you have more batter and only one pan, clean the wells out and recoat with butter and flour to bake a second batch:
Break the white chocolate chips or bars into small pieces and combine them in a microwave-safe bowl with the coconut oil. Microwave for 30–40 seconds until starting to melt, then 15-second bursts until mostly melted. Stir to finish melting and create a smooth chocolate.
If using liqueur, add it now, stirring gently:
Holding the madeleines at an angle, dip them halfway into the melted chocolate, shake off the excess, and set them on a cooling rack to firm up. Alternatively, you can just drizzle the chocolate over the cakes in a zigzag pattern:
These madeleines are at their best when eaten the same day. However, you can store them in an airtight container in the fridge for up to 2 days. Enjoy!
Frequently Asked Questions:
Dry madeleines can result from overbaking or overmixing the batter, so ensure you follow the recipe’s suggested baking time and avoid overworking the batter to maintain their moistness.
Madeleines are special due to their distinctive seashell shape and the delightful combination of a buttery, sponge-like interior with a slightly crispy exterior, making them a unique and elegant treat.
Madeleine batter should rest to allow the flour to fully hydrate and absorb moisture, resulting in a softer and more tender texture in the finished cakes.
Lemon White Chocolate Madeleines
- 1 cup + 2 tablespoons (135g) all-purpose flour
- ½ teaspoon (2g) baking powder
- ⅛ teaspoon (1g) salt
- 2 large eggs
- 1 egg yolk
- ½ cup + 2 tablespoons (125g) granulated sugar
- 1½ tablespoons (5g) lemon zest
- 1 tablespoon (15ml) lemon juice
- ½ cup (115g) unsalted butter melted and cooled (plus more for pan)
White Chocolate Coating:
- 4 ounces (115g) white chocolate
- 1 tablespoon (15ml) coconut oil
- 2 teaspoons (10ml) lemon or orange liqueur* optional
- In a small bowl, combine the flour, baking powder, and salt. Stir to break up any clumps.
- In a large bowl, beat the eggs, egg yolk, and sugar on medium-high speed until very pale yellow, forming ribbons, and more than doubled in volume.
- Gently stir in the lemon zest and lemon juice.
- Fold in the flour mix in four additions, incorporating gently and breaking up any pockets of flour without deflating the air too much.
- Stir in the melted butter until fully incorporated.
- Cover and allow it to rest in the fridge for at least 30 minutes (up to 2 hours).
- While the batter is resting, preheat the oven to 375°F/190 C. Brush melted butter into a madeleine pan (or mini muffin pan). Dust with flour and pour out any excess.
- When ready to bake, scoop a heaping tablespoon (15 ml) of batter into each well. No need to level it out; it will do so as it bakes.
- Bake for 9–12 minutes until golden brown at the edges and bounces back in the center when lightly touched.
- Allow to cool for 3-5 minutes in a pan. Use a paring knife to work around the edges, and pop the cakes out to cool completely. If you still have more batter and only one pan, clean the wells out and recoat with butter and flour to bake a second batch.
- Once the cakes are completely cool, prepare a white chocolate coat.
- Break the white chocolate into small pieces and combine them in a microwave-safe bowl with the coconut oil. Microwave for 30–40 seconds until starting to melt, then 15-second bursts until mostly melted. Stir to finish melting and create a smooth chocolate.**
- If using liqueur, add it now, stirring gently.
- Holding the madeleines at an angle, dip them half in the melted chocolate, shake off the excess, and set them on a cooling rack to firm up.
- Alternatively, you can just drizzle the chocolate over the cakes in a zigzag.
- It is best eaten the same day but can be stored in an airtight container in the fridge for 2 days.