Baking, TWD

Tuesdays with Dorie: Lemon Madeleines

March 9, 2015

I was (a little, ok a lot) late in posting up the last recipe I baked with the Tuesdays with Dorie group and decided to get a head start on March’s suggested recipes.

Have I mentioned before how much I love that the recipes are not complicated and yet they taste great?

Lemon Madeleines

This week’s recipe was lemon madeleines. Madeleines are quintessentially French – and made popular by Proust, who, as the story goes, used to dip them in his tea.

Lemon madelines

Quintessentially Proust!

Mine turned out with a bump and all! – you should have seen me doing a little jig in the kitchen when I peeked into the oven and saw the golden brown-ness of the madelines and the bumps forming.

They were absolutely lovely eaten fresh out of the oven as I didn’t even bother with the glaze (lack of time again but then again the glaze was optional). I did have some technical issues with my silicon pan as they have developed a curve and some of the batter slipped out and made a mess out of a couple of madelines. Will have to lay out the silicon pan with more care next time – there will definitely be a next time with this recipe!

Do check out the other TWD bakers’ attempts at this recipe: here.



You Might Also Like


  • Avatar
    Reply Liz March 10, 2015 at 6:06 AM

    Yes, these puffed up better than any of my madeleines have before! Such a terrific recipe!

  • Avatar
    Reply Cakelaw March 10, 2015 at 2:35 PM

    Your madeleines look lovely. I really enjoyed these even though I am not a huge madeleine fan.
    Cakelaw recently posted…TWD – Lemon MadeleinesMy Profile

  • Avatar
    Reply Margaret @approachingfood March 10, 2015 at 11:24 PM

    Proust! That is totally my association too: madeleines = Proust. And your cookies look perfect? How did you get that perfect shell bottom? I carefully buttered and floured my pan and followed Dorie’s recipe exactly, but while they didn’t really stick, and were nice, they didn’t have that perfectly golden crust. Any tips?

    • Avatar
      Reply smarkies March 11, 2015 at 7:27 AM

      I am not exactly sure what I did. 🙂 Maybe it was the heat of the oven against the silicon pans?

  • Avatar
    Reply Patty March 11, 2015 at 8:20 AM

    They look great, so sweet for a tea time treat 😉

  • Avatar
    Reply Cher March 12, 2015 at 12:47 AM

    They do look perfect! You should definitely do the happy dance.
    Cher recently posted…Revolution (Tuesdays with Dorie Baking Chez Moi: Lemon Madeleines)My Profile

  • Avatar
    Reply zosia March 12, 2015 at 2:19 AM

    Beautiful photo. They look absolutely perfect!
    zosia recently posted…Lemon Madeleines – Tuesdays with DorieMy Profile

  • Avatar
    Reply Kathy March 12, 2015 at 4:06 AM

    Your madeleines look perfectly lovely! I understand the jig…I’ve been known to dance a few, myself! I thought this was a wonderful recipe…a keeper for sure!
    Kathy recently posted…TWD ~ Baking Chez Moi Lemon MadeleinesMy Profile

  • Avatar
    Reply jane of many trades March 12, 2015 at 9:40 AM

    I have never tried baking with silicone molds. My pans are the traditional plated steel plaques and even though I greased and floured, some stuck. Luckily, all the damage was on the shell side and not the humps!
    jane of many trades recently posted…lemon madeleines: a tuesdays with dorie postMy Profile

  • Avatar
    Reply sbb jen March 13, 2015 at 1:17 AM

    I love jigs. I kind of do an awkward one, but I feel you. I had the same happiness come over me when I ate these little buggas. I opted out on the glaze as well. The laziness in me took over. 🙂
    sbb jen recently posted…TWD: Lemon MadeleinesMy Profile

  • Avatar
    Reply steph (whisk/spoon) March 13, 2015 at 7:35 AM

    I love their beautiful sunny color and golden edges!

  • Avatar
    Reply Cathleen | My Culinary Mission March 14, 2015 at 9:14 AM

    Beautiful! Such wonderful color and shape you achieved!
    Cathleen | My Culinary Mission recently posted…Wok Wednesdays | Beef Chow FunMy Profile

  • Leave a Reply