Step 1
Grease the mini-sized madeleine pan(s) (12 cavities per pan) with butter or cooking spray (see Step 14). Place pan(s) into the fridge to chill.
Step 2
In the bowl of a stand mixer using the whisk attachment, combine eggs, the Redpath® Golden Yellow Sugar, and salt. Whisk on medium speed until eggs begin to thicken slightly.
Step 3
Increase speed to medium-high to high speed and whisk until mixture is at ribbon stage; 5 to 8 minutes. Mixture should be very pale, doubled in volume, and when the whisk is lifted out of the bowl, the egg-sugar mixture falling back into the bowl should fall in a “ribbon,” which will sit atop the batter and disappear after a few seconds.
Step 4
While the eggs and sugar are mixing, prepare the dry and wet ingredients. Whisk the flour and baking powder in a small bowl; set aside.
Step 5
In a microwave-safe bowl or measuring cup, heat butter until completely melted.
Step 6
In a small heat-proof bowl or measuring cup, whisk together the Greek yogurt, lemon zest, vanilla extract, and lemon extract (if using). Pour in the melted butter and whisk until combined.
Step 7
Once the egg-sugar mixture has reached the ribbon stage, remove the bowl from stand mixer. With a fine-mesh sieve, sift half of the dry ingredients into the bowl. With a rubber spatula, gently fold until just combined. Repeat with remaining dry ingredients. Fold in the melted butter mixture.
Step 8
Place plastic wrap onto the surface of the batter to prevent a skin from forming and place into the fridge to chill and allow the batter to relax; at least 2 hours and up to 2 days. Alternatively, fill prepared pans about ¾ full and cover prepared pans with plastic wrap.
Step 9
Preheat oven to 425°F (218°C), at least 30 minutes before you plan to bake off the madeleines to ensure oven is fully preheated. (See Chef’s Tips)
Step 10
Using a small trigger-style ice cream scoop, tablespoon, or piping bag fitted with a large plain piping tip, fill the chilled prepared pan(s) with the madeleine batter. Place pan(s) back into the fridge to chill; 10 minutes. Keep any leftover batter covered and in the refrigerator.
Step 11
Bake for 3 minutes; reduce temperature to 400°F (204°C). Bake until madeleines are golden around the edges and centres spring back when lightly pressed; about 3 to 5 minutes more.
Step 12
Remove from the oven and immediately release madeleines from the pan, using a small offset spatula or dull knife to assist in their removal.
Step 13
Transfer madeleines to a wire cooling rack to cool.
Step 14
If using only one pan, increase oven temperature back to 425°F (218°C), wash, dry and re-grease the pan. Fill, chill, and bake the remaining madeleine batter.
Step 1
Combine the Redpath® Icing Sugar, lemon juice, lemon extract (if using), and salt in a small bowl. Stir until the glaze is smooth.
Step 2
With a pastry brush, brush the madeleines with the lemon glaze. Alternatively, dip or drizzle with the glaze. Place onto the wire cooling rack to set.
Step 3
Serve immediately.
Step 4
If desired, omit glaze completely and dust lightly with Redpath® Icing Sugar.
*If you have 2 madeleine pans, grease both pans to save time washing and preparing the pan again to bake off the rest of the batter.
*All ingredients should be at room temperature before proceeding with the recipe.
*Orange, lime, grapefruit, or a combination of zest can be substituted for the lemon zest. Use the corresponding extract when substituting citrus flavours.
*Madeleines are best eaten warm and fresh from the oven or later the same day they are baked.
*It’s not ideal, but madeleines can be frozen. Place completely cooled and unadorned madeleines into an airtight container (or freezer-safe bags) layered between parchment paper or waxed paper. Can be frozen for up to a month.
*Store any leftover madeleines in an airtight container at room temperature for up to 2 days. Texture will change after a few hours.
