Limoncello Madeleines

Madeleines are a traditional tea cake – almost a cookie – from northeastern France. While there are several different variants of flavor for the cakes, one thing is pretty much constant – the shape. Madeleines are baked using a special pan with shallow, shell shaped indentations. Very pretty! Madeleine pans can be purchased at many department and home goods stores, or online. 

Traditional Madeleines are great as is… but the addition of a citrusy liqueur kicks it up a notch. If Limoncello isn’t your thing, try this with Grand Marnier, even Triple Sec for a new take on a classic! Alternatively, try omitting the zest and liqueur, and using 1-2 tsp of homemade flavor extract. Such a simple, elegant treat… but the possibilities are endless! 

The recipe is one of over 165 delicious dessert recipes featured in our first cookbook, "The Spirited Baker".

 1 1/2 cups Cake flour

 2 tsp Baking powder

 5 Large eggs

 1 cup Sugar

 1/2 cup Butter, melted

 1 Tbsp Limoncello Liqueur

 Zest of 1 lemon

 Powdered sugar, optional

 Chocolate, optional 

Preheat oven to 400°F (200°C). Generously grease Madeleine pan with shortening. Sift flour and baking powder together into a bowl, set aside. 

Combine eggs and sugar, beat until very pale yellow. Add butter, liqueur, and lemon zest, mix until well combined. Add dry ingredients to mixing bowl of wet ingredients, stir until well incorporated and smooth.  

Spoon 1 Tbsp (15 ml) of batter into each prepared Madeleine mold cavity. Bake for 10-12 minutes, or until golden. Turn Madeleines out onto a clean dishtowel, cool. 

To serve, dust Madeleines with a little powdered sugar, or dip 1 end/side of each shell into melted chocolate.

http://www.celebrationgeneration.com/blog/2011/08/15/limoncello-madeleines/