Learn how to make classic lemon madeleines with this simple recipe. These elegant, shell-shaped cookies are buttery and have a delicate crumb, crisp edges, and a zesty glaze.
Table of Contents
Lemon Madeleines
Hi Folks,
Lemon Madeleines are little bites of heaven—light, fluffy, and zesty lemon flavor! These elegant shell-shaped cookies are perfect for tea parties, dessert platters, or a morning treat with your hot chocolate, tea, or coffee.
The lemon glaze and white chocolate drizzle add a special touch that makes these cookies irresistible. However, you can forego the drizzles and sprinkles for a more classic cookie.
Ingredients for Lemon Madeleines and Estimated Costs
Per Serving Cost: $0.36
Recipe Cost: $4.38
For the Lemon Madeleines:
- All-Purpose Flour (½ cup, $0.08): This provides structure to the Madeleines, giving them just the right amount of density while keeping them tender.
- Almond Flour (½ cup, $0.60): Almond flour adds a touch of nuttiness and gives the Madeleines their signature light, tender crumb. If you don’t have almond flour, you can replace it with all-purpose flour, but you’ll lose some of the depth of flavor.
- Baking Powder (1 teaspoon, $0.04): The leavening agent that helps create the puffed, dome-like hump on the back of the Madeleines.
- Eggs (3 large, $0.45): Eggs are essential for structure and richness in this recipe. Whipping the eggs with sugar creates a light, airy base that ensures the cookies stay delicate.
- Granulated Sugar (⅓ cup, $0.10): The primary sweetener helps create a light crumb and balances the tartness of the lemon.
- Powdered Sugar (¼ cup, $0.06): Used in the batter for a finer, smoother sweetness that integrates easily.
- Salt (⅛ teaspoon, $0.01): A small amount of salt enhances the flavors, balancing the sweetness and amplifying the lemon and butter.
- Vanilla Extract (1 teaspoon, $0.21): Adds warmth and depth to the flavor profile, complementing the lemon beautifully.
- Butter (11 tablespoons, $0.88): Butter is the star of the show, providing richness, flavor, and the characteristic buttery texture of Madeleines. Using high-quality butter makes all the difference.
- Lemon Zest (1 tablespoon, $0.25): Packed with aromatic oils, lemon zest provides the majority of the lemony punch in the cookies. Always zest before juicing for ease!
- Lemon Juice (1 tablespoon, $0.25): A splash of fresh lemon juice enhances the zest’s brightness and adds a subtle tang to the batter.
For the Lemon Glaze and Topping
- Lemon Curd (¼ cup, $0.50): This velvety, tangy spread forms the glaze’s base, adding sweetness and bold lemon flavor. Store-bought works well, but homemade is a lovely upgrade.
- Powdered Sugar (2 tablespoons, $0.03): In the glaze, powdered sugar balances the tartness of the lemon curd and provides the perfect drizzling consistency.
- Water (1 tablespoon, $0.00): A touch of water helps thin the glaze to a pourable texture.
- White Chocolate Chips (½ cup, $0.82): White chocolate adds a creamy sweetness that pairs beautifully with the tangy glaze. Melting them creates an elegant drizzle for decoration.
- Sprinkles (optional, $0.10): While optional, sprinkles are a fun way to personalize your Madeleines, adding a touch of whimsy to an otherwise elegant treat.
NOTE: Recipe costs are calculated based on ingredient amounts and online grocery store prices. Your actual cost will differ depending on your pantry.
Recipe Equipment:
- Madeleine pan
- Mixing bowls
- Whisk
- Sifter
- Zester
- Measuring cups and spoons
- Rubber spatula
- Microwave-safe bowl
- Cooling rack
How To Make Lemon Madeleine Cookies
To make these Lemon Madeleines, whisk together a light batter infused with fresh lemon, fold in melted butter, and chill. After baking, drizzle with lemony glaze and melted white chocolate for a polished finish. Here’s how to make lemon madeleines:
Prep the Batter:
- Sift together the all-purpose flour, almond flour, baking powder, and salt in a bowl.
- Whisk the eggs and granulated sugar in a separate bowl for 3-4 minutes until pale and frothy.
- Mix in the vanilla extract, lemon juice, lemon zest, and powdered sugar. Fold in the dry ingredients and melted butter.
Chill and Bake the Lemon Madeleines:
- Spoon the batter into a butter-greased Madeleine pan, filling each shell about ¾ full. Cover the pan loosely with lightly greased plastic wrap and refrigerate for at least 2 hours (up to 24 hours).
- Bake the cookies for 10-12 minutes in a preheated 375°F (190°C) oven. Look for golden edges, but avoid browning the tops.
- Remove from the oven and carefully transfer cookies to a parchment-lined cooling rack.
Make the Glaze and Decorate:
- Melt white chocolate chips in the microwave in 20-second intervals, stirring in between. Drizzle the madeleines with the white chocolate.
- Combine lemon curd, powdered sugar, and water in a bowl. Whisk until smooth. Drizzle the madeleines with the curd mixture. Add sprinkles for a fun finishing touch.
Recipe Variations
Madeleines are so versatile—you can make them in just about any flavor. If you want to keep things simple, skip the glaze and white chocolate and just dust them with powdered sugar. They’re absolutely delicious and served warm right out of the oven.
If you don’t have almond flour on hand, you can easily swap it for regular all-purpose flour. The Madeleines will still turn out flavorful and tender.
Lemon Madeleines Storage Tips
Room Temperature: Store baked Madeleines in an airtight container for up to 3 days.
Freezing and Thawing: Freeze unglazed Madeleines in a single layer, then transfer to a freezer-safe bag. Thaw at room temperature and glaze before serving.
Make-Ahead Batter: Prepare the batter up to 24 hours in advance and bake fresh.
Lemon Madeleine Recipe FAQs
Yes, madeleine pans create the signature shell shape. If you don’t have one, you can use mini muffin tins, but the look and texture of the cookies will be different than they will be in a madeleine pan.
One key step to getting those signature “puffed” or “humped” cookies is letting the batter rest in the refrigerator. This allows the flavors to develop and helps achieve that classic hump. You can prepare the batter the night before and bake it fresh in the morning for an extra special treat.
Almond flour adds a subtle nutty flavor and texture, but you can substitute it with regular flour if needed.
The answer is in the edges. They should be golden, but the tops should stay pale.
More Cookies
Save The Recipe
Enter your email below & we’ll send a link to this recipe to your inbox & you’ll subscribe for new recipes
Lemon Madeleines
Equipment
- Madeleine Pan
- mixing bowls
- whisk
- Sifter
- zester
- measuring cups and spoons
- rubber spatula
- Microwave safe-bowl
- cooling rack
Ingredients
FOR THE COOKIES:
- ½ cup all purpose flour
- ½ cup almond flour
- 1 teaspoon baking powder
- 3 large eggs
- ⅓ cup granulated sugar
- ¼ cup powdered sugar
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- 11 Tablespoons butter melted
- 1 Tablespoon lemon zest
- 1 Tablespoon lemon juice
FOR THE LEMON GLAZE AND TOPPING:
- ¼ cup lemon curd
- 2 Tablespoons powdered sugar
- 1 Tablespoon water
- ½ cup white chocolate chips
- Sprinkles of your choice
Instructions
MAKE THE COOKIES:
- Prepare your madeleine pan by greasing it well with butter. Make sure you get into every crevice so that the cookie will release easily.
- In a mixing bowl, sift together the flour, almond flour, baking powder and salt.
- In a second mixing bowl, whisk the eggs and granulated sugar together for 3-4 minutes until the mixture is light in color.
- Add vanilla extract, lemon juice, lemon zest and powdered sugar into the egg mixture and combine until all of the ingredients are incorporated evenly.
- Add the flour mixture into the wet mixture and gently fold together.
- Add the melted butter until it is incorporated evenly.
- Scoop the batter into each shell until about ¾ full. Do not overfill the batter, the cookies will spread. Cover with plastic wrap and place into the refrigerator for a minimum of 2 hours and up to 24 hours. The longer you let the batter sit, the better.
- Preheat the oven to 375 degrees F and then bake the madeleines for 10-12 minutes. Do not allow the top/visible side of the madeleines to get browned. Look at the edges for browning and that means they are done. Take them out and gently remove each cookie from the pan and place on a parchment lined cooking rack.
MAKE THE LEMON GLAZE AND TOPPING:
- Make the lemon glaze by combining the lemon curd, powdered sugar and water. Whisk until the mixture is a nice even consistency and able to be drizzled.
- Melt the white chocolate chips in a microwave safe dish and heat in 20 second intervals, mixing in between each cycle.
- Drizzle the white chocolate and the lemon glaze over the madeleines. Immediately top with some sprinkles.
- Serve and enjoy.
Notes
- Use Good Butter: High-quality butter (like European-style) enhances the flavor of these buttery cookies.
- Resting is Key: Chilling the batter develops the flavor and helps create the iconic Madeleine hump.
- Skip Cooking Spray: Butter is best for greasing the pan—it prevents sticking and improves texture.
Nutrition
did you love this recipe?
Share it with me on Facebook and find more recipes on foodfolksandfun for more!
subscribe for new recipes
Get all the latest recipes in your inbox!
connect with us
Make sure to tag #foodfolksandfun on instagram!
