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lemon + olive oil madeleines

  • Author: kim
  • Yield: 24 cookies 1x

Description

lemony, soft, light and crisp.


Scale

Ingredients

1 cup (120g) all purpose flour

1/2 tsp baking powder

pinch of salt

1/2 cup (99 g) granulated sugar, plus more for sprinkling

zest from one whole lemon

2 large eggs, room temp

1/2 tsp lemon juice

1/2 tsp almond extract (can sub vanilla)

1 cup (200g) high quality olive oil 


Instructions

  1. in a medium bowl, sift together flour, baking powder and salt. set aside.
  2. in the bowl of a stand mixer, combine the lemon zest with the 1/2 cup granulated sugar. rub together with fingers, releasing the oils in the lemon zest, until it looks like lemon sand. 
  3. add the eggs into the sugar, and whisk on medium, then on high until pale and fluffy. (about 3 minutes). towards the end, whisk in the lemon juice and almond extract. 
  4. fold in the dry ingredients just until combined. then, drizzle in the olive oil while simultaneously whisking until fully incorporated. (it will look separated for a while, but keep whisking and it will come together). 
  5. cover the batter with plastic wrap, pressing it down to touch the surface of the batter, and chill for 1 hour in the fridge. also chill your pan in the fridge during this time.
  6. preheat your oven to 400 F. brush the madeleine molds with olive oil and sprinkle with granulated sugar. then, using a tbsp measure, scoop a heaping tbsp into each mold. DO NOT spread. leave the batter in a dollop.
  7. bake for 8-10 minutes, or until the edges are golden and they have risen a good amount. let cool in the molds for 5 minutes before taking out and enjoy!