Lemon Madeleines

Nice, easy recipe. I make these for my husband because he loves them and they are cheaper to make than to buy. He loves lemon, so I upped the lemon zest by at least double. I also added 1/8th teaspoon almond extract in addition to the teaspoon of vanilla. I omitted the lemon juice. To stretch the recipe the second time I also added an additional egg and 1/4 c flour but probably could have gotten away with a little more flour. My 2nd batch came out perfect at just under 10 mins @ 375.

Per another reviewer - I followed instructions for Madeline’s II and didn’t wait the hour resting period in this recipe - who has time for that?! I used 4 tbsp of lemon zest, reduced the lemon juice to a squeeze (since I was worried about sogginess/denseness other reviewers warned about) and added 1/4 tsp lemon extract instead. Tip - butter the mould but also the flat surfaces in between the Madelines so if they puff over - they can still come out of the mould easily! These came out perfectly baked! Not dense or too airy. Not too rich or dry and perfectly lemony. A light dusting of confectioners sugar finished them off. Planning to make again this weekend!