Lemon And Olive Oil Madeleines Recipe

Preheat and prepare pan

Preheat the oven to 375°F (190°C). Generously butter the madeleine pan cavities with about 1 tablespoon unsalted butter, then dust lightly with 1 teaspoon flour, tapping out any excess.

Whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon fine sea salt in a medium bowl. Set aside.

In a separate large bowl, combine 2 tablespoons granulated sugar and the zest of one lemon (about 1 tablespoon zest). Rub the zest into the sugar with your fingertips for 30 seconds to release the oils and fragrance.

Add 2 large eggs to the sugar-zest mixture and whisk vigorously until pale and slightly ribboning, about 2 to 3 minutes by hand or 1 minute with a hand mixer on medium speed.

Stir in 1 tablespoon fresh lemon juice and 1 teaspoon vanilla extract until combined.

In a small bowl or measuring cup, combine 4 tablespoons extra-virgin olive oil and 2 tablespoons whole milk. With a steady stream, whisk the oil-milk mixture into the egg mixture until incorporated. The batter will be glossy.

Gently fold the dry ingredients into the wet mixture using a spatula in 2 additions. Fold only until just combined — do not overmix. The finished batter should be somewhat thick but soft enough to drop from a spoon.

For best shell development, cover the bowl and refrigerate the batter for 30 minutes to 1 hour. This step is optional but recommended if time allows.

Spoon or pipe batter into the prepared madeleine pan, filling each cavity about three-quarters full (roughly 1 tablespoon to 1.5 tablespoons per shell depending on pan size). Tap the pan lightly on the counter to remove any large air pockets.

Bake in the preheated oven for 9 to 12 minutes, rotating the pan halfway through if your oven runs unevenly. The madeleines are done when the edges are golden-brown and the centers spring back when lightly touched. The characteristic hump should appear in the first few minutes if batter was chilled.

Remove the pan from the oven. Let the madeleines rest in the pan for 1 minute, then gently invert onto a cooling rack to cool completely.

When cool, dust with 2 tablespoons confectioners' sugar. If using an optional glaze, whisk 2 tablespoons confectioners' sugar with 1/2 to 1 teaspoon fresh lemon juice until a thin glaze forms; either drizzle lightly over the madeleines or dip the rounded side and let set on a rack.