Chocolate Dipped Lemon Madeleines
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These Lemon Madeleines Cookies have a nice lemon flavor, are slightly crispy on the outside, and insanely spongy and soft on the inside. They are then dipped in melted chocolate to create delicious butter cakes. Madeleines are made in a special pan that makes their beautiful and distinct scalloped shell shape. They are delicious on their own or pair perfectly with tea or coffee!
📄 What is a Madeleine Cookie?
Madeleine cookies, also known as petite madeleine, have a cake-like texture and a distinctive shell-like shape. They are baked in pans with shell-shaped depressions and have a buttery, spongy inside texture. They originated from France and are made of flour, sugar, eggs, almonds, or other nuts. We skip the nut flavor and swap it for a lemony taste in our recipe.
🍋 Ingredients
To make these mini tea cakes, you will need a handful of ingredients, which you most likely have on hand in your pantry and fridge.
- All-Purpose Flour. We use regular flour for our recipe, but cake flour works well here too.
- Baking Powder. We use baking powder to help with rising the cookies during the baking process.
- Salt. Salt helps balance out all the sweetness going on here, so don’t skip it.
- Sugar. We used regular cane sugar and a touch of honey to create a delicate sweetness. We don’t want to add too much sugar to overpower the buttery and lemony notes.
- Unsalted Butter. Our recipe uses only use 1 stick of butter to create that delicious buttery flavor.
- Eggs. You need two eggs for this recipe. Large or extra large will work.
- Vanilla Extract.
- Honey. We only add 2 tbsp of honey. It adds a nice sweetness.
- Lemon Juice and Zest. This recipe uses lemon juice and zest to create a well-rounded lemon flavor.
- Your Favorite Dark Chocolate. We used Beyond Good’s 70% Pure Dark Chocolate to dip these madeleines in. Beyond Good’s chocolate is organic and made with single-origin Madagascar cocoa with bright notes of red fruit. We love their chocolate bars for these madeleines because they have a nice balance of sweetness and fruitiness. So, so good!
🥣 Instructions
This is an easy recipe, but there are 3 key steps to making them turn out perfect. First, you need a madeleine pan; second, chill the dough, and then fill the pans evenly with batter to allow even baking.
- Mix Wet Ingredients. Melt the butter in a medium bowl. Add the vanilla extract, sugar, honey, lemon juice, zest, and eggs. Whisk to combine.
- Fold in Dry Ingredients. Add flour, baking powder, and salt to the same bowl and mix with a spatula to combine.
- Chill Dough. Cover with plastic wrap and chill the dough in the refrigerator for about 1 hour. Do not skip this step.
- Prepare Madeleine Pans. Brush the pan indentations with 2 tbsp of melted butter. Sift about 1/4 cup of flour on top, and then tap the pans to remove any excess flour.
- Add Dough to Pans. After the dough has chilled, place a plastic bag in a cup and wrap it around the edges. Spoon the chilled dough inside the bag, and then grab the outside of the bag to push down the dough. Cut one end of the bag and pipe the dough right into the indentations of the prepared pans. Do not overfill the wells with too much dough.
- Bake. Preheat the oven to 400°F for 9-11 minutes, or until the edges are slightly golden brown. They burn easily, so I recommend checking them at 9 minutes and then deciding if they need to stay in an extra minute or two.
- Cool. Once the madeleines are done baking, let them cool for 5 minutes, and then tap the long-edge side of the pan with the rounded edge of the cookies pointing downward. Gently tap until all the cookies slide off.
- Dip Cookies in Chocolate & Enjoy. Continue cooling the cookies on a wire rack and melt the chocolate in a small bowl in the microwave stirring in increments until melted. Dip the rounded edge of each cookie into the chocolate, and then lay the madeleines back onto the wire rack to allow the chocolate to harden before enjoying!
❔ FAQs
Madeleines are best the day they are made. After a few days, they start to lose their crispy texture and become more spongy. But if you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
We do not recommend freezing leftover cookies. They will lose their spongy texture when thawed.
Yes, you need a Madeleine pan to cook these delicate cakes. Baking in a madeleine pan allows the centers of the cakes to rise into a belly, hump, or bump, leaving the bottom to form a shell shape.
These Chocolate Dipped Lemon Madeleines have a nice lemon and buttery flavor and are light and fluffy with a bit of crispiness on the edges. Enjoy these cookies with a cup of coffee or tea or on their own. We hope you all love our recipe. Enjoy! ♡
Chocolate Dipped Lemon Madeleines
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ¾ cup cane sugar
- 8 tbsp unsalted butter 1 stick of butter, melted
- 2 eggs at room temperature
- 2 tsp vanilla extract
- 1 tbsp honey
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1, 2.64 oz Your Favorite Chocolate Bar
- Mix Wet Ingredients. Melt the butter in a medium bowl. Add the vanilla extract, sugar, honey, lemon juice, zest, and eggs. Whisk to combine.
- Fold in Dry Ingredients. Add flour, baking powder, and salt to the same bowl and mix with a spatula to combine.
- Chill Dough. Cover with plastic wrap and chill the dough in the refrigerator for about 1 hour. Do not skip this step.
- Prepare Madeleine Pans. Brush the pan indentations with 2 tbsp of melted butter. Sift about 1/4 cup of flour on top, and then tap the pans to remove any excess flour.
- Add Dough to Pans. After the dough has chilled, place a plastic bag in a cup and wrap it around the edges. Spoon the chilled dough inside the bag, and then grab the outside of the bag to push down the dough. Cut one end of the bag and pipe the dough right into the indentations of the prepared pans. Do not overfill the wells with too much dough.
- Bake. Preheat the oven to 400°F for 9-11 minutes, or until the edges are slightly golden brown. These cookies burn easily, so we recommend checking them at 9 minutes and then deciding if they need to stay in an extra minute or two.
- Cool. Once the madeleines are done baking, let them cool for 5 minutes, and then tap the long-edge side of the pan with the rounded edge of the cookies pointing downward. Gently tap until all the cookies slide off.
- Dip Cookies in Chocolate & Enjoy. Continue cooling the cookies on a wire rack and melt the chocolate in a small bowl in the microwave stirring in increments until melted. Dip the rounded edge of each cookie into the chocolate, and then lay the madeleines back onto the wire rack to allow the chocolate to harden before enjoying!
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