Brown Sugar Lemon Madeleines

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

In a microwave-safe bowl or measuring cup, heat butter until completely melted.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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)

Step 10

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.

Step 11

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.

Step 12

Remove from the oven and immediately release madeleines from the pan, using a small offset spatula or dull knife to assist in their removal.

Step 13

Transfer madeleines to a wire cooling rack to cool.

Step 14

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.

Step 1

Combine the Redpath® Icing Sugar, lemon juice, lemon extract (if using), and salt in a small bowl. Stir until the glaze is smooth.

Step 2

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.

Step 3

Serve immediately.

Step 4

If desired, omit glaze completely and dust lightly with Redpath® Icing Sugar.