Ever since I made the fabulous margarita-glazed madeleines, I have been wanting to try other kinds of glazes. When Foodie Bride posted pink lemonade madeleines, I was all over that idea. I loooove lemonade, and apparently I love madeleines, so this was sure to be a winning combination for me. I set out and made the first batch of regular sized madeleines using the pink lemonade glaze, but I ended up with lots of batter left over and no more glaze! I had already mixed the rest of the pink lemonade concentrate into drink form, so making more of the same was not an option. So, I decided to kill two recipes with one stone and also try out the traditional lemon-glazed madeleines with the remaining batter. This also gave me an opportunity to use my new mini-madeleine pan.
Both varieties turned out absolutely delicious, although if I’m being honest I don’t notice a huge difference in the taste of these two. For some reason my mini-madeleine pan does not brown the cookies nearly as much as the regular sized pan. That fact, plus the addition of the pink glaze led to some less than gorgeous cookies, but they are delicious all the same. I think the tiny ones are quite dangerous because you can just pop one (or 10) right into your mouth. And believe me, you’ll want 10.
Pink Lemonade Glazed Madeleines
For the cookies:
3 large eggs, at room temperature
2/3 cup sugar
1/8 tsp. salt
1 ¼ cups all-purpose flour
1 tsp. baking powder (optional)
zest of one lemon
9 tbsp. butter, melted and cooled to room temperature
additional melted butter for preparing the molds
For the pink lemonade glaze:
¾ cup powdered sugar
3 tbsp. frozen pink lemonade concentrate, thawed
For the lemon glaze:
¾ cup-1 cup powdered sugar
3 tbsp. freshly squeezed lemon juice
Brush the indentations of a madeleine mold with melted butter. Dust with flour, tap off any excess, and place in the fridge or freezer.
Whip the eggs, granulated sugar and salt with a stand mixer for 5 minutes until frothy and thickened. Spoon the flour and baking powder, if using, into a sifter or mesh strainer and use a spatula to fold in the flour as you sift it over the batter.
Add the lemon zest to the cooled butter, then dribble the butter into the batter, a few spoonfuls at a time, while simultaneously folding to incorporate the butter. Fold just until all the butter is incorporated. Cover the bowl and refrigerate for at least 1 hour. (Batter can be chilled for up to 12 hours.)
To bake the madeleines, preheat the oven to 425°. Plop enough batter in the center of each indentation to fill it about ¾ full (approximately 2 tbsp. for a regular madeleine mold and approximately 1 ½ – 2 tsp. for a mini-madeleine mold). Do not spread the batter.
Bake for 8-9 minutes or until the cakes just feel set (5 minutes for mini-madeleines). While the cakes are baking, make the glaze in a small mixing bowl by whisking together the powdered sugar and pink lemonade concentrate or lemon juice. (If necessary, add more powdered sugar to achieve the desired consistency.)
Remove from the oven and tilt the madeleines out onto a cooling rack. The moment they are cool enough to handle, dip each cake in the glaze, turning them over to make sure both sides are coated and scrape off any excess with a dull knife. After dipping, rest each one back on the cooling rack, scalloped side up, until the cakes are cool and the glaze has firmed up.
Storage: Glazed madeleines are best left uncovered, or not tightly wrapped; they are best eaten the day they are made. They can be kept in a container for up to three days after baking, if necessary.
Source: adapted from Confections of a Foodie Bride