Grease the mini-sized madeleine pan(s) (12 cavities per pan) with butter or cooking spray (see Step 14). Place pan(s) into the fridge to chill.
In the bowl of a stand mixer using the whisk attachment, combine eggs, the Redpath® Golden Yellow Sugar, and salt. Whisk on medium speed until eggs begin to thicken slightly.
Increase speed to medium-high to high speed and whisk until mixture is at ribbon stage; 5 to 8 minutes. Mixture should be very pale, doubled in volume, and when the whisk is lifted out of the bowl, the egg-sugar mixture falling back into the bowl should fall in a “ribbon,” which will sit atop the batter and disappear after a few seconds.
While the eggs and sugar are mixing, prepare the dry and wet ingredients. Whisk the flour and baking powder in a small bowl; set aside.
In a microwave-safe bowl or measuring cup, heat butter until completely melted.
In a small heat-proof bowl or measuring cup, whisk together the Greek yogurt, lemon zest, vanilla extract, and lemon extract (if using). Pour in the melted butter and whisk until combined.
Once the egg-sugar mixture has reached the ribbon stage, remove the bowl from stand mixer. With a fine-mesh sieve, sift half of the dry ingredients into the bowl. With a rubber spatula, gently fold until just combined. Repeat with remaining dry ingredients. Fold in the melted butter mixture.
Place plastic wrap onto the surface of the batter to prevent a skin from forming and place into the fridge to chill and allow the batter to relax; at least 2 hours and up to 2 days. Alternatively, fill prepared pans about ¾ full and cover prepared pans with plastic wrap.
Preheat oven to 425°F (218°C), at least 30 minutes before you plan to bake off the madeleines to ensure oven is fully preheated. (See Chef’s Tips)
Using a small trigger-style ice cream scoop, tablespoon, or piping bag fitted with a large plain piping tip, fill the chilled prepared pan(s) with the madeleine batter. Place pan(s) back into the fridge to chill; 10 minutes. Keep any leftover batter covered and in the refrigerator.
Bake for 3 minutes; reduce temperature to 400°F (204°C). Bake until madeleines are golden around the edges and centres spring back when lightly pressed; about 3 to 5 minutes more.
Remove from the oven and immediately release madeleines from the pan, using a small offset spatula or dull knife to assist in their removal.
Transfer madeleines to a wire cooling rack to cool.
If using only one pan, increase oven temperature back to 425°F (218°C), wash, dry and re-grease the pan. Fill, chill, and bake the remaining madeleine batter.
Combine the Redpath® Icing Sugar, lemon juice, lemon extract (if using), and salt in a small bowl. Stir until the glaze is smooth.
With a pastry brush, brush the madeleines with the lemon glaze. Alternatively, dip or drizzle with the glaze. Place onto the wire cooling rack to set.
If desired, omit glaze completely and dust lightly with Redpath® Icing Sugar.
*If you have 2 madeleine pans, grease both pans to save time washing and preparing the pan again to bake off the rest of the batter.
*All ingredients should be at room temperature before proceeding with the recipe.
*Orange, lime, grapefruit, or a combination of zest can be substituted for the lemon zest. Use the corresponding extract when substituting citrus flavours.
*Madeleines are best eaten warm and fresh from the oven or later the same day they are baked.
*It’s not ideal, but madeleines can be frozen. Place completely cooled and unadorned madeleines into an airtight container (or freezer-safe bags) layered between parchment paper or waxed paper. Can be frozen for up to a month.
*Store any leftover madeleines in an airtight container at room temperature for up to 2 days. Texture will change after a few hours.