Tart Lime Madeleines

These Tart Lime Madeleines are delicate, airy French-style cookies infused with lime zest and juice, finished with a sweet and tangy lime glaze for a bright, citrus-forward treat.

Recipe Information

Total Time:

Yield:

32 cookies

Ingredients

Madeleines

1¼ cups unsalted butter, cut up

4 large eggs, at room temperature

1 cup granulated sugar

1 tablespoon lime zest

1 tablespoon fresh lime juice

1 tablespoon vanilla extract

½ teaspoon coarse kosher salt

2 cups all-purpose flour

½ teaspoon baking powder

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Lime Glaze

2 tablespoons unsalted butter, melted and cooled

1 cup powdered sugar

2 tablespoons lime zest, divided

2 tablespoons fresh lime juice

1 to 2 tablespoons whole milk

Directions

For madeleines, in a medium microwave-safe bowl, microwave butter for 1 to 1½ minutes or until melted; set aside.
In a large bowl, beat eggs and sugar with an electric mixer on medium-high for 5 to 8 minutes or until pale yellow and thickened. Beat in lime zest and juice, vanilla and salt until combined.
In another medium bowl, whisk together flour and baking powder. Transfer to a flour sifter or fine-mesh sieve. Sift one-third flour mixture over egg mixture; gently fold in. Repeat 2 more times with remaining flour mixture.
Spoon about ½ cup of batter into the melted butter; stir well. Fold butter mixture into remaining batter. Cover; refrigerate 4 hours or up to 48 hours.
Meanwhile, place 2 madeleine pans, each with 16 (3-inch) madeleine molds, in the refrigerator for at least 1 hour or freezer for 15 minutes.
Preheat oven to 400°F. Spoon 2 tablespoons batter into each chilled madeleine mold; do not spread batter in molds.
Bake for 8 to 10 minutes or until edges are very lightly browned and centers are puffed and set. Cool in pans on wire racks for 2 to 3 minutes. Invert madeleine pans onto wire racks; tap pans to remove madeleines from molds. Cool completely.
For glaze, in a medium bowl, whisk together melted butter, powdered sugar, 1 tablespoon lime zest, lime juice, and enough milk to make a drizzling consistency; set aside.
Line 2 baking sheets with parchment paper; place wire racks with madeleines on top. Brush madeleines with glaze. Let stand for 2 to 3 minutes, then brush again with glaze. Sprinkle with remaining 1 tablespoon lime zest. Let stand until glaze is set.
Store in an airtight container in refrigerator up to 3 days; let stand at room temperature before serving.