These madeleines are the perfect little lemon tea cakes made with sponge cake batter! You’ll need a madeleine pan if you want to achieve the classic shape. If you don’t want to invest in a madeleine pan you can use a mini muffin pan. According to Dorie, they need to rise in the oven so that they have a “hump”. Mine rose nicely and had a beautiful “hump”, but when I removed them from the pan to the cooling rack, the cooling rack left a grid mark on my beautiful “hump”. The batter goes together very quickly and is then chilled for at least an hour. I made up the batter one evening after work, chilled it overnight, then baked the madeleines the next day. I chose to glaze them which added even more lemon flavor, the other option is to just dust them with powdered sugar.
This post participates in the Baking Chez Moi bake-along. To see the other participants results visit the Tuesdays with Dorie LYL (Leave your link) blog post. The recipes are not generally posted online. You will need to buy the book for the complete set of recipes.